Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

Published 2019 View Full Article

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Title
Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat
Authors
Keywords
Cooking methods, Volatile compounds, Lipid oxidation, Fatty acids, Rabbit meat
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 110, Issue -, Pages 64-70
Publisher
Elsevier BV
Online
2019-04-23
DOI
10.1016/j.lwt.2019.04.067

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