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CHANGE IN THE LIPIDS OF THE CHICKEN MEAT OF PRECOOKED FOODS DURING STORAGE.

[In Russian. / En russe.]

Author(s) : RATUSNYJ A., BUSKOVA L.

Type of article: Periodical article

Summary

THE CHANGES IN THE COMPOSITION OF THE DIFFERENT LIPID FRACTIONS OF CHICKEN MEAT HAVE AN EFFECT ON THE ORGANOLEPTIC PROPERTIES OF THESE FOODS DURING STORAGE. MEAT LIPIDS ARE MORE STABLE IN CHICKEN WITH SAUCE THAN IN BREAST MEAT. (Bull. bibliogr. CDIUPA, FR., 14, N.9, SEPT. 1980, 45 ; 146959.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1981-1240
  • Languages: Russian
  • Source: Izv. Vyss. Ucebn. Zaved., Piscevaja Tehnol. - n. 2
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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