Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils
The effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oil (PO), red PO35 and red PO48 were compared against the control beef fat treatment. Red PO oven-cooked beef frankfurters resulted in a significant loss of vitamin E from 538.5 to 287.5...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2010
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/32944/1/wi_usm_muha.pdf |