ShareEFFECT OF FREEZING STORAGE AT 253 K (-20 DEG C) AND COOKING METHODS ON SOME LIPID FRACTIONS OF LAMB MEAT.
Author(s) : ABOU-SERIEH RAMADAN A.
Type of article: Article
Summary
COMPARISON OF CHOLESTEROL, CHOLESTEROL ESTERS AND PHOSPHOLIPID CONTENTS, OF FLAVOUR, TENDERNESS AND PALATABILITY OF LAMB STORED 1 TO 3 MONTHS AT 253 K AND STEWED OR GRILLED. STORAGE AT 253 K DETERIORATES LAMB QUALITY. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-215097.
Details
- Original title: EFFECT OF FREEZING STORAGE AT 253 K (-20 DEG C) AND COOKING METHODS ON SOME LIPID FRACTIONS OF LAMB MEAT.
- Record ID : 1987-0561
- Languages: English
- Source: Nahrung - vol. 30 - n. 6
- Publication date: 1986
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Indexing
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