ShareEFFECT OF FROZEN STORAGE AND PROTECTIVE PACKAGING ON LIPID OXIDATION IN PORK BACKFAT WITH SLIGHTLY INCREASED LEVELS OF POLYENOIC FATTY ACIDS.
Author(s) : HOUBEN J. H., KROL B.
Type of article: Article
Summary
THE POLYENOIC ACID CONTENTS OF PORK BACKFAT WERE INCREASED BY INTRODUCTION OF CORN ENSILAGE AND COBS IN PIG RATIONS. EFFECTS OF STORAGE AND PACKING UNDER VACUUM OR IN A POLYETHYLENE FILM ON LIPID OXIDATION (RANCIDITY) AND THE STORAGE LIFE OF BACON. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-201192.
Details
- Original title: EFFECT OF FROZEN STORAGE AND PROTECTIVE PACKAGING ON LIPID OXIDATION IN PORK BACKFAT WITH SLIGHTLY INCREASED LEVELS OF POLYENOIC FATTY ACIDS.
- Record ID : 1986-0245
- Languages: English
- Source: Meat Sci. - vol. 13 - n. 4
- Publication date: 1985
Links
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