ShareCHANGES IN THE FAT OF POULTRY MEAT SEPARATED AFTER CURING AND FREEZING.
[In Polish. / En polonais.]
Author(s) : PIKUL J., LASKOWSKA D.
Type of article: Article
Summary
EFFECT OF SODIUM CHLORIDE ON OXIDATIVE CHANGES IN FAT DURING FROZEN STORAGE. STIMULATION OF OXIDATION BY THE CURING MIXTURE DURING STORAGE AT 255 K (-18 DEG C), WITH PARALLEL DECREASE IN PEROXIDE AND MALONIC ALDEHYDE CONTENTS. DELAYING OF OXIDATION AFTER CURING WITH ADDITION OF ASCORBIC ACID AND POLYPHOSPHATES.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1985-1129
- Languages: Polish
- Source: Przemysl Spozywczy - vol. 38 - n. 4
- Publication date: 1984/04
- Document available for consultation in the library of the IIR headquarters only.
Links
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