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INFLUENCE OF COLD STORAGE ON THE LIPIDS OF SEMI-PROCESSED AND CHILLED FOODS PREPARED FROM CHICKEN MEAT.

[In German. / En allemand.]

Author(s) : BAKALIVANOVA T., BLIZNAKOVA L.

Type of article: Article

Summary

INVESTIGATION INTO THE EFFECTS OF COLD STORAGE CONDITIONS ON THE HYDROLYSIS AND OXIDATION REACTIONS OF LIPIDS OF CHICKEN MEAT, IN RELATION TO FORMATION OF PEROXIDES, CONJUGATE POLY-ENES AND MALONIC ALDEHYDE. THE EFFECTS OF THE TYPE OF MEAT (BREAST OR LEG) AND THE INFLUENCE OF CITRATE AND SODIUM CHLORIDE ARE COMPARED. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-251493.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1990-0672
  • Languages: German
  • Source: Nahrung - vol. 33 - n. 6
  • Publication date: 1989

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