Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus).
Slices of Scomberomorous guttatus cooked by four different methods (microwave cooking, grilling, steaming and shallow fat frying) were kept chilled at 5 °C for 2 days, reheated by microwave and then evaluated for the changes in the lipid characteristics. The total lipid content for raw sample was 6....
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2008
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/15463/1/Lipid%20characteristics%20in%20cooked.pdf http://psasir.upm.edu.my/id/eprint/15463/ http://dx.doi.org/10.1016/j.lwt.2007.12.004 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Putra Malaysia |
| Language: | English English |