Effects of Cooking and Chill-Reheating On Lipid and Flavor Characteristics Of S. Commerson and S. Guttatus

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Effects of Cooking and Chill-Reheating On Lipid and Flavor Characteristics Of S. Commerson and S. Guttatus

The cook-chill-reheating of foods are becoming more important in the catering industry today. However, reports on the potential changes on the nutrients such as lipid characteristics are negligible. Therefore, the objectives of the study were to determine the effect of cook-chill-reheating on the li...

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Bibliographic Details
Main Author:	Rahimabadi, Eshagh Zakipoor
Format:	Thesis
Language:	English English
Published:	2008
Subjects:	Cooking Food - Effect of heat on Lipids - Research
Online Access:	http://psasir.upm.edu.my/id/eprint/5324/ http://psasir.upm.edu.my/id/eprint/5324/1/FSTM_2008_1.pdf

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