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Effect of frying process on the level of malondialdehyde in different meat products
Marzieh Hejazi *, Seyed Amin Khatibi, Zahra Shamsi
Department of Basic Sciences, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran
Abstract:   (455 Views)
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Keywords: Malondialdehyde, Oxidation, Meat, Frying, Kebab
     
Type of article: orginal article | Subject: public specific
Received: 2020/12/21 | Accepted: 2021/02/6
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