The differential effects of cooking methods on the nutritional properties and quality attributes of meat from various animal sources
This study investigated the various effects of two food product processing methods (boiling and grilling) on the nutritional composition (fatty acid, amino acid profiles) of meat from cows, goats, and rabbits. Freshly slaughtered animals were cleaned and subjected to boiling and grilling. Cooking lo...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001108493 |
|---|---|
| Matična publikacija: |
Croatian journal of food science and technology (Online) 12 (2020), 1 ; str. 37-47 |
| Glavni autori: | Olagunju, Aderonke Ibidunni (Author), Nwachukwu, Ifeanyi Daniel |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2020.12.1.06 Croatian journal of food science and technology (Online) Hrčak |
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https://doi.org/10.17508/CJFST.2020.12.1.06Croatian journal of food science and technology (Online)
Hrčak