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FRESHNESS INDICES OF CHILLED AND FROZEN BEEF AND PORK BRAINS.

[In Italian. / En italien.]

Author(s) : BIANCHI M. A., BERETTA G., CANTONI C.

Type of article: Article

Summary

COMPARISON OF THE COMPOSITION AND THE TOTAL VOLATILE NITROGEN, HYDROGEN SULPHIDE AND TYROSIN CONTENTS OF BRAINS STORED AT 273 OR 255 K (0 OR -18 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-191363.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1985-2474
  • Languages: Italian
  • Source: Ristor. collettiva - vol. 9 - n. 7-8
  • Publication date: 1984

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