Changes in Lipid Components during Miso Making
نویسندگان
چکیده
منابع مشابه
Comparison of lipid changes in chicken frankfurters made by soybean and canola oils during storage
Two batches of frankfurters containing about 55% chicken meat with two different oils (including canola and soybean) were manufactured. Batch 1 included canola oil and Batch 2 included soybean oil in the products. Various analyses were performed to detect the lipid changes of both batches during storage. Fatty acid composition analysis using gas chromatography showed little change in the fatty ...
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ژورنال
عنوان ژورنال: Eiyo To Shokuryo
سال: 1972
ISSN: 1883-8863
DOI: 10.4327/jsnfs1949.25.415