Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit
ABSTRACT: The effect of boiling, microwaving and aluminium (Al) foil-baking on composition of intramuscular phospholipid fatty acids of Inra rabbit was evaluated. Results showed that, the proportion of polyunsaturated fatty acids (PUFA)(e.g. C18:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3) and...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Santa Maria
2019-05-01
|
| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000500751&lng=en&tlng=en |