Effect of electronic cooking on fatty acids in meats

Autor:	Susan J. Myers, Natholyn D. Harris
Rok vydání:	1975
Předmět:	animal structures Nutrition and Dietetics Chemistry Microwave oven technology industry and agriculture food and beverages Food science complex mixtures hormones hormone substitutes and hormone antagonists Food Science
Zdroj:	Journal of the American Dietetic Association. 67:232-234
ISSN:	0002-8223
DOI:	10.1016/s0002-8223(21)14718-2
Popis:	Fatty acids in beef, pork, and chicken cuts, cooked conventionally and in a microwave oven, are compared.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5dd656c658d50dd1d8f51a8d74534483 https://doi.org/10.1016/s0002-8223(21)14718-2 Zobrazit plný text záznamu