ShareFATTY ACIDS OF NEUTRAL AND PHOSPHOLIPIDS, RANCIDITY SCORES AND TBA VALUES AS INFLUENCED BY PACKAGING AND STORAGE.
Author(s) : GOKALP H. Y.
Type of article: Article
Summary
THE FATTY ACID OF NEUTRAL LIPIDS AND PHOSPHOLIPIDS AND THIS COMPOSITION'S RELATIONSHIP TO RANCIDITY SCORE AND TBA VALUES OF COOKED BEEF PATTIES, DURING FROZEN STORAGE AT TIMES UP TO 4 1/2 MONTHS UNDER VACUUM AND NONPACKAGED CONDITIONS WERE STUDIED.
Details
- Original title: FATTY ACIDS OF NEUTRAL AND PHOSPHOLIPIDS, RANCIDITY SCORES AND TBA VALUES AS INFLUENCED BY PACKAGING AND STORAGE.
- Record ID : 1984-0220
- Languages: English
- Publication date: 1983
- Source: Source: J. Food Sci.
vol. 48; n. 3; 1983.05-06; 829-834; 2 fig.; 4 tabl.; 30 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Packaging;
Precooked food - Keywords: Oxidation; Chemical composition; Mince; Lipid; Meat; Meat product; Packaging; Cooking; Freezing
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- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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