Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish

We compared the effect of two different kinds of steam oven—a standard (SO) and a superheated steam (SHS) oven—on four different kinds of samples: hamburgers, bovine steaks, pork steaks, and salmon fillets. Ten samples of each meat/fish were divided into three parts. Then samples were analyzed as (i...

Descripción completa

Detalles Bibliográficos
Autores principales: Tinagli, Sara, Amarie, Roxana Elena, Conte, Giuseppe, Tognocchi, Monica, Mele, Marcello, Mantino, Alberto, Casarosa, Laura, Serra, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956209/
https://www.ncbi.nlm.nih.gov/pubmed/36832793
http://dx.doi.org/10.3390/foods12040718

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956209/
https://www.ncbi.nlm.nih.gov/pubmed/36832793
http://dx.doi.org/10.3390/foods12040718

Ejemplares similares