ShareCHANGES 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.
Links
See the source
Indexing
- Themes: Precooked food
- Keywords: Measurement; Lipid; Meat; Precooked food; Freezing; Chromatography
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FATTY ACIDS OF NEUTRAL AND PHOSPHOLIPIDS, RANCI...
- Author(s) : GOKALP H. Y.
- Date : 1983
- Languages : English
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LIPID OXIDATION OF PRECOOKED FROZEN MEAT PRODUC...
- Author(s) : TOPOL'NIK V., FEL'DMAN A.
- Date : 1980
- Languages : Russian
- Source: Izv. Vyss. Ucebn. Zaved., Piscevaja Tehnol. - n. 5
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METHOD OF EVALUATING SOYA PROTEIN IN FROZEN COO...
- Author(s) : MALOLEPSZY B., ABRAMIK J.
- Date : 1981
- Languages : Polish
- Source: Chlodnictwo - vol. 16 - n. 6
View record
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INCREASE IN THE PRODUCTION OF < PELMENIS >.
- Author(s) : SVIRIDOV A. I.
- Date : 1985
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 5
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GAS CHROMATOGRAPHIC ESTIMATION OF OXIDATIVE DET...
- Author(s) : BELTRAN A., MORAL A.
- Date : 1990
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 6
View record