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Folate losses in beef liver due to cooking and frozen storage.

Author(s) : ARAMOUNI F. M., GODBER J. S.

Type of article: Article

Summary

Raw, cooked or fried samples are stored at -20 deg C in vacuum packaging or that containing air. The folate is devided up for a microbiological test during 90 days storage. Important losses of this vitamin are observed after cooking or frying beef liver. Other losses of vitamin activity are observed during cold storage, particularly in the samples in contact with air.

Details

  • Original title: Folate losses in beef liver due to cooking and frozen storage.
  • Record ID : 1992-2851
  • Languages: English
  • Source: J. Food Qual. - vol. 14 - n. 5
  • Publication date: 1991

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