ShareOXIDATIVE CHANGES IN STORED FROZEN FOODS.
[In Czech. / En tchèque.]
Author(s) : PRUGAROVA A., SORMAN L.
Type of article: Article
Summary
A STUDY OF THE DYNAMICS OF THE DETERIORATION OF STORED FROZEN FOODS. INVESTIGATIONS WERE MADE INTO OXIDATIVE DEGRADATION OF L-ASCORBIC ACID IN TWO KINDS OF FRUIT AND OXIDATIVE CHANGES IN THE FAT FRACTION OF FROZEN MEAT BY-PRODUCTS. AN EVALUATION OF THE TEST RESULTS HAVE SHOWN THAT STORAGE TEMPERATURES MUST BE MAINTAINED BETWEEN 248 AND 243 K (-25 AND -30 DEG C) FOR STORAGE PERIODS UP TO 12 MONTHS.
Details
- Original title: [In Czech. / En tchèque.]
- Record ID : 1983-0134
- Languages: Czech
- Source: Bull. vysk. ust. Potravin. - vol. 20 - n. 4
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Vitamin C; Oxidation; Lipid; Deterioration; Frozen food; Meat product; Freezing
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- Author(s) : LIM M. H., REID D. S.
- Date : 1989/07/09
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- Source: International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables.
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- Author(s) : KAMAREI A. R., KAREL M.
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FROZEN FOODS: AS NUTRITIOUS AS FRESH.
- Author(s) : MEISTER K. A.
- Date : 1984/01
- Languages : English
- Source: News Views, Inf. Retr. Serv. - X
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