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CHANGES IN THE LIPID COMPOSITION OF PRECOOKED FROZEN MEAT DURING STORAGE.

[In Russian. / En russe.]

Author(s) : TOPOL'NIK V., RATUSHNYJ A.

Type of article: Periodical article

Summary

EIGHT GROUPS OF LIPIDS ARE SHOWN BY THIN LAYER CHROMATOGRAPHY IN GRILLED MEAT STORED SIX MONTHS AT 255 K (-18.C). DURING STORAGE, PHOSPHOLIPID AND TRIGLYCERIDE CONTENTS DECREASE, WHILE THE CONCENTRATION OF THEIR BREAKDOWN PRODUCTS INCREASES. (Bull. bibliogr. CDIUPA, FR., 15, N.3, MARCH 1981, 53, 153628.).

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1982-0186
  • Languages: Russian
  • Source: Izv. Vyss. Ucebn. Zaved., Piscevaja Tehnol. - n. 6
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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