Makinson et al., 1987 - Google Patents
Prepared salads: Aspects of their lipid compositionMakinson et al., 1987
- Document ID
- 9941479460904588920
- Author
- Makinson J
- Greenfield H
- Wills R
- Publication year
- Publication venue
- Journal of Food Composition and Analysis
External Links
Snippet
This study used a laboratory model to assess the effect of preparation factors on salad lipid content; the lipid content and composition of commercially prepared salads were also studied. The fat content of laboratory-prepared potato salad was increased by the use of …
- 150000002632 lipids 0 title abstract description 17
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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