Effect of cooking styles on the lipid oxidation and fatty acid composition of grass carp (ctenopharynyodon idellus) fillet
The effects of six cooking styles, including boiling, steaming, microwaving, grilling, pan-frying and deep-frying, on the lipid oxidation and fatty acid composition of grass carp (Ctenopharyngodon idellus) fillets were investigated. All treatments reduced the moisture contents and increased the rela...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Published: |
Cancer Council of Australia
2013
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| Online Access: | http://hdl.handle.net/20.500.11937/49643 |