Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods

Maroufyan1, E., Fadil,2 M., Bello3, A.U., Ebrahimi1, M., Goh1, Y.M., and Soleimani, A.F.3*

1Department of Preclinical Veterinary Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
2International Medical School, Management and Science University, Shah Alam, Selangor, Malaysia,
3Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
Malaysian J. Anim. Sci. 2017 20(2): 75-81

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