Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties

  1. Echarte, M.
  2. Ansorena, D.
  3. Astiasarán, I.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2003

Volume: 51

Issue: 20

Pages: 5941-5945

Type: Article

DOI: 10.1021/JF0345245 GOOGLE SCHOLAR
Data source: Scopus