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Physicochemical properties of foal meat as affected by cooking methods

José M Lorenzo1, Aurora Cittadini2, Paulo E Munekata3

  • 1Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.

Meat Science
|June 5, 2015
PubMed

Keywords:
Colour parametersCooking procedureFoal meatLipid oxidationPhysicochemical properties

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