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Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods.
Gruffat, Dominique; Bauchart, Dominique; Thomas, Agnès; Parafita, Emilie; Durand, Denys.
Affiliation
  • Gruffat D; INRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France. Electronic address: dominique.gruffat@inrae.fr.
  • Bauchart D; INRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France. Electronic address: dc.bauchart@wanadoo.fr.
  • Thomas A; INRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France. Electronic address: agnes.thomas@inrae.fr.
  • Parafita E; Adiv, 10 rue Jacqueline Auriol, ZAC Parc Industriel des Gravanches, F-63039 Clermont-Ferrand CEDEX 2, France. Electronic address: emilie.parafita@jacquetbrossard.com.
  • Durand D; INRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France. Electronic address: denis.durand@inrae.fr.
Food Chem ; 343: 128476, 2021 May 01.
Article in En | MEDLINE | ID: mdl-33158683
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Fatty Acids / Red Meat / Muscles Limits: Animals Language: En Journal: Food Chem Year: 2021 Document type: Article Country of publication: United kingdom
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Fatty Acids / Red Meat / Muscles Limits: Animals Language: En Journal: Food Chem Year: 2021 Document type: Article Country of publication: United kingdom