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FAT HYDROLYSIS BY PANCREATIC LIPASE AND VITAMIN A CONTENT OF PRECOOKED FROZEN FOODS.

[In Italian. / En italien.]

Author(s) : TESTOLIN G.

Type of article: Article

Summary

STUDY OF CHANGES IN PRECOOKED FROZEN FOODS WARMED BY THREE DIFFERENT PROCESSES: WATER BATH, OVEN, PAN. IN VITRO STUDY OF HYDROLYSIS BY THE PANCREATIC LIPASE OF OILS, FATS AND INGREDIENTS USED FOR PREPARING THESE DISHES. VITAMIN A CONTENT AFTER WARMING. (Bull. bibliogr. CDIUPA, FR., 15, N6, 1981/06, 157089.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1982-1650
  • Languages: Italian
  • Source: Riv. Soc. ital. Sci. Aliment. - vol. 10 - n. 1
  • Publication date: 1981

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