Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties.
D000818:Animals; D002417:Cattle; D002645:Chickens; D002784:Cholesterol / Q000032:analysis / Q000737:chemistry; D005227:Fatty Acids / Q000032:analysis; D006358:Hot Temperature; D008055:Lipids / Q000032:analysis*; D008460:Meat; D008872:Microwaves; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010938:Plant Oils
D005227:Fatty Acids; D008055:Lipids; D000069463:Olive Oil; D010938:Plant Oils; D002784:Cholesterol