The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products

Background: Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a second...

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Autores principales: Marzieh Hejazy, Seyed Amin Khatibi, Zahra Shamsi
Formato: article
Lenguaje:EN
Publicado: Shahid Sadoughi University of Medical Sciences and Health Services 2021
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Acceso en línea:https://doaj.org/article/cb25951ca5cc4054a046ae4ca7995af5
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