Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods
Dominique Gruffat, Dominique Bauchart, Agnès Thomas, Émilie Parafita, Denys Durand
Topics & Concepts
Food scienceRumpComposition (language)Polyunsaturated fatty acidLipid oxidationChemistryCooked meatAgeingCooking methodsFatty acidBiologyAnimal scienceAntioxidantBiochemistryGeneticsPhilosophyLinguisticsMeat and Animal Product QualityAnimal Nutrition and PhysiologyProtein Hydrolysis and Bioactive Peptides