ShareChanges in meat products due to lipid hydrolysis and oxidation.
[In Serbo-Croat. / En serbo-croate.]
Author(s) : GRUJIC R., MULALIC N.
Type of article: Article
Summary
Investigation of deterioration rate (lipid hydrolysis and oxidation) of minced meat, supplemented with mechanically deboned meat, during storage at -22 deg C. Investigation of changes in free fatty acid content and organoleptic properties of meat.
Details
- Original title: [In Serbo-Croat. / En serbo-croate.]
- Record ID : 1994-2375
- Languages: Serbo-croatian
- Source: Hrana Ishr. - vol. 33 - n. 1-2
- Publication date: 1992
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Meat; Deterioration; Organoleptic property; Freezing; Fatty acid
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