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(주)코리아스칼라
- 최초 등록일
- 2016.04.02
- 최종 저작일
- 1992.11
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서지정보
ㆍ발행기관 : 한국유화학회
ㆍ수록지정보 : 韓國油化學會誌 / 9권 / 2호
ㆍ저자명 : 곽순미, 이숙미, 조정순
영어 초록
This study was designed evaluate the change of fat content according to cooking methods of ground beef. The results are summarized as follows. 1. The fat content of ground beef is the lowest in boiling cooking method. 2. The fatty-acids composition of ground beef is mainly palmitic and oleic acids. The fatty acids hardly change according to cooking methods. 3. P/S ratio is inclined to increase a bit after cooking than pre-cooking. From all the results obtained in this study it can be conclude that fat content is the lowest in boiling and microwaving cooking methods and fatty acid composition is mainly palmitic and oleic acids.
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