Effect of alternative temperatures on fatty acid profiles in pork/soy hull nuggets
- Author
- SCHAEFFER, C; UNKLESBAY, N; UNKLESBAY, K
Univ. Missouri-Columbia, coll. agriculture food natural resources, food sci. human nutrition, Columbia MO 65211, United States - Source
Journal of foodservice systems. 1991, Vol 6, Num 3, pp 183-195 ; ref : 12 ref
- CODEN
- JFSSDB
- ISSN
- 0196-4283
- Scientific domain
- Food science technology
- Publisher
- Food & Nutrition Press, Trumbull, CT
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide gras Beignet Chapelure Composition chimique Cuisson Lipide Porc Produit allégé Température Traitement thermique Viande hachée Artiodactyla Mammalia Ungulata Vertebrata
- Keyword (en)
- Fatty acids Doughnut Bread crump Chemical composition Cooking Lipids Pig Low fat product Temperature Heat treatment Minced meat Artiodactyla Mammalia Ungulata Vertebrata
- Keyword (es)
- Acido graso Buñuelo Pan rallado Composición química Cocción Lípido Cerdo Producto aligerado Temperatura Tratamiento térmico Carne picada Artiodactyla Mammalia Ungulata Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5151627
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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