Changes in Fatty Acid Profile of some Processed Food Items during Storage

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Authors

  • Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011 ,IN

Abstract

Several rations in the ready-to-eat (RTE) form have been developed hitherto in the Defence Food Research laboratory to meet the demands of Indian Armed Forces deployed under diverse climatic and environmental situations. With a view to have long shelf-stability, these rations are being prepared using hydrogenated fat as the cooking medium.

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Published

2003-05-01

How to Cite

Anilakumar, K. R., Nagaraj, N. S., Narayana Prasad, N., Parameswaraiah, P. M., & Jeevaratnam, K. (2003). Changes in Fatty Acid Profile of some Processed Food Items during Storage. The Indian Journal of Nutrition and Dietetics, 40(5), 168–173. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6786

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Original Articles