Effects of Cooking and Microwave Heating on Fatty Acid Compositions of Beef Intramuscular Lipid
CHEN Yin-Ji, ZHOU Guang-Hong, JU Xing-Rong
1.College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China;2.College of Food Science and Technology, Nanjing Agricultural University, Nangjing 210095, China
CHEN Yin-Ji, ZHOU Guang-Hong, JU Xing-Rong. Effects of Cooking and Microwave Heating on Fatty Acid Compositions of Beef Intramuscular Lipid[J]. FOOD SCIENCE, 2008, 29(2): 130-136.