ShareEFFECT OF COLD STORAGE ON THE QUALITY OF FRIED CHICKEN AND DUCK MUSCLE.
Author(s) : POKORNY J.
Type of article: Article
Summary
EFFECT OF COLD STORAGE ON THE PEROXIDE AND BENZIDINE INDICES, ODOUR, FLAVOUR AND ORGANOLEPTIC PROPERTIES OF THESE MEATS. THE DETERIORATION OF ORGANOLEPTIC PROPERTIES MAY BE DUE TO THE BREAKDOWN PRODUCTS OF PEROXIDES AND TO THEIR INTERACTION WITH AMINO-ACIDS AND PROTEINS. (Bull. bibliogr. CDIUPA, FR., 16, N.9, 1982/09, 89, 171297.
Details
- Original title: EFFECT OF COLD STORAGE ON THE QUALITY OF FRIED CHICKEN AND DUCK MUSCLE.
- Record ID : 1983-1459
- Languages: English
- Source: Nahrung - vol. 26 - n. 7-8
- Publication date: 1982
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Prepared food; Poultry; Oxidation; Duck; Meat; Organoleptic property; Chicken; Cooking
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