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OXIDATIVE 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.

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