Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan
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DOI: 10.1007/s13197-016-2439-x
Abstract: In this study, the effect of heating on the oil yield and fatty acid composition of eggs cooked in drying oven, microwave oven, pan and boiled were determined, and compared. The highest oil content (15.22%)… read more here.
Keywords: cooked drying; fatty acid; content; acid composition ... See more keywords