ShareCHANGES IN THE CONSTITUENTS OF FROZEN FOODS DURING MANUFACTURE AND STORAGE. 2.
[In German. / En allemand.]
Author(s) : SPIESS W. E. L.
Type of article: Article
Summary
STUDY OF THE CHANGES IN THE VITAMIN, PROTEIN AND LIPID CONTENTS OF FROZEN MEAT DURINGA THERMAL TREATMENT AND COLD STORAGE. POSSIBLE CHANGES IN THE LIPID, PROTEIN AND GLUCID CONTENTS OF FROZEN FOODS.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1985-2480
- Languages: German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 36 - n. 1
- Publication date: 1985
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Glucide; Lipid; Vitamin; Meat; Protein; Frozen food; Freezing
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RANCIDITY EVALUATION OF FATS IN CURED AND FROZE...
- Author(s) : VITTUCCI V., TRABALZA MARINUCCI M., ALBANO M.
- Date : 1986
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 25 - n. 12
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Effect of dietary vitamin E on pigment and lipi...
- Author(s) : LANARI M. C., CASSENS R. G., SCHAEFER D. M., SCHELLER K. K.
- Date : 1994
- Languages : English
- Source: Meat Sci. - vol. 38 - n. 1
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ROLE OF TRIGLYCERIDES AND PHOSPHOLIPIDS ON DEVE...
- Author(s) : IGENE J.
- Date : 1980
- Languages : English
- Source: J. agric. Food Chem. - vol. 5 - n. 4
View record
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Atmosphere and blooming time affect colour and ...
- Author(s) : LANARI M. C., SCHAEFER D. M., CASSENS R. G., SCHELLER K. K.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 40 - n. 1
View record
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THE EFFECT OF USING THAWED, FROZEN MEAT ON THE ...
- Author(s) : BINZEL R. M., HADLOK R. M.
- Date : 1980/10
- Languages : German
- Source: Fleischwirtschaft - vol. 60 - n. 10
View record