Effect of retorting and oven cooking on the nutritional
properties of beef frankfurters blended with palm oils

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Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils

The effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oil (PO), red PO35 and red PO48 were compared against the control beef fat treatment. Red PO oven-cooked beef frankfurters resulted in a significant loss of vitamin E from 538.5 to 287.5...

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Bibliographic Details
Main Authors:	Wan Rosli, W. I., Babji, A.S., Aminah, A., Foo, S. P., Abd. Malik, O.
Format:	Article
Language:	English
Published:	Taylor & Francis 2010
Subjects:	RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/32944/ http://eprints.usm.my/32944/1/wi_usm_muha.pdf

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