ShareCOMPOSITION AND STABILITY OF MECHANICALLY DEBONED CHICKEN MEAT.
Author(s) : PIKUL J., NIEWIAROWICZ A.
Type of article: Article
Summary
INVESTIGATION ON THE CHANGES IN THE ELEMENTARY COMPOSITION, IN THE TOTAL PIGMENT, MYOGLOBIN, HAEMOGLOBIN AND IRON CONTENTS, IN THE PEROXIDE INDEX, IN THE MALONALDEHYDE CONTENT AND IN THE ORGANOLEPTIC PROPERTIES, AS A FUNCTION OF THE SHELF LIFE IN FROZEN CONDITIONS, OF ENTIRE CARCASSES OR COMPLETELY OR PARTIALLY DEBONED ONES.
Details
- Original title: COMPOSITION AND STABILITY OF MECHANICALLY DEBONED CHICKEN MEAT.
- Record ID : 1989-1432
- Languages: English
- Source: Arch. Geflügelkd. - vol. 52 - n. 5
- Publication date: 1988
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Poultry; Chemical composition; Meat; Organoleptic property; Chicken; Boning; Freezing
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