ShareEFFECT OF SOME PRESERVATIVES ON THE POULTRY LIPIDS.
Author(s) : FARAG R. S.
Type of article: Article
Summary
COMPARISON OF THE EFFECTS OF SODIUM CHLORIDE AND POLYPHOSPHATE, COMBINED OR NOT COMBINED WITH DIPPING IN HOT WATER OR WITH COLD STORAGE, ON THE FATTY ACID CONTENT OF CHICKEN. THE MOST EFFICIENT TREATMENT APPEARS TO BE STORAGE AT 255 K (-18 DEG C) WITHOUT USING PRESERVATIVES. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-215162.
Details
- Original title: EFFECT OF SOME PRESERVATIVES ON THE POULTRY LIPIDS.
- Record ID : 1987-0571
- Languages: English
- Source: Fette Seifen Anstrichm. - vol. 88 - n. 8
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Poultry
- Keywords: Poultry; Lipid; Meat; Phosphate; Chicken; Freezing; Additive; Fatty acid; Inorganic compound; Sodium chloride
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