Effect of different cooking methods on some lipid and protein components of hamburgers

Effect of different cooking methods on some lipid and protein components of hamburgers

Item
http://www.wikidata.org/entity/Q58642963
Histological Characteristics, Fatty Acid Composition of Lipid Fractions, and Cholesterol Content of Semimembranosus and Triceps Brachii Muscles in Maremmana and Limousine Bovine BreedsCholesterol oxides: their occurrence and methods to prevent their generation in foods.Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products.Determination of optimum oven cooking procedures for lean beef products.Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus).Fatty acid modifications and cholesterol oxidation in pork loin during frying at different temperatures.Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast.Thermal lethality of salmonella in chicken leg quarters processed via an air/steam impingement oven.Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization.Process lethality and product yield for chicken patties processed in a pilot-scale air-steam impingement oven.Red wine prevents the postprandial increase in plasma cholesterol oxidation products: a pilot study.Cholesterol photosensitized oxidation in muscle foods
P2860

Effect of different cooking methods on some lipid and protein components of hamburgers

Item
http://www.wikidata.org/entity/Q58642963
description
wetenschappelijk artikel
@nl
наукова стаття, опублікована в березні 1997
@uk
name
Effect of different cooking methods on some lipid and protein components of hamburgers
@en
Effect of different cooking methods on some lipid and protein components of hamburgers
@nl
type
label
Effect of different cooking methods on some lipid and protein components of hamburgers
@en
Effect of different cooking methods on some lipid and protein components of hamburgers
@nl
prefLabel
Effect of different cooking methods on some lipid and protein components of hamburgers
@en
Effect of different cooking methods on some lipid and protein components of hamburgers
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P356
P1433
P1476
Effect of different cooking methods on some lipid and protein components of hamburgers
@en
P2093
P304
P31
P356
10.1016/S0309-1740(96)00123-4
P433
P478
P577