Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory …
This study investigated the effect of five different cooking methods (boiling, oven-roasting,
grilling, pan-frying and microwave) on the topographical changes, fatty acids (FAs) profile …
grilling, pan-frying and microwave) on the topographical changes, fatty acids (FAs) profile …
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory …
HHS Abdel-Naeem, KI Sallam, HMBA Zaki - Meat science, 2021 - pubmed.ncbi.nlm.nih.gov
This study investigated the effect of five different cooking methods (boiling, oven-roasting,
grilling, pan-frying and microwave) on the topographical changes, fatty acids (FAs) profile …
grilling, pan-frying and microwave) on the topographical changes, fatty acids (FAs) profile …
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory …
HHS Abdel-Naeem, KI Sallam, H Zaki - Meat Science, 2021 - europepmc.org
This study investigated the effect of five different cooking methods (boiling, oven-roasting,
grilling, pan-frying and microwave) on the topographical changes, fatty acids (FAs) profile …
grilling, pan-frying and microwave) on the topographical changes, fatty acids (FAs) profile …