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PHYSICO-CHEMICAL PARAMETERS AND DIGESTIBILITY OF FATS OF PRECOOKED FROZEN FOODS.

[In Italian. / En italien.]

Author(s) : BELLISARIO V.

Type of article: Article

Summary

AFTER WARMING FROZEN FOODS IN A WATER BATH, IN THE OVEN OR IN THE PAN, EXTRACTION AND ANALYSIS OF FATS. VISCOSITY, CONTENT OF OXIDIZED FATTY ACIDS INSOLUBLE IN PETROLEUM ETHER, POLYMERISATION LEVEL AND UNSAPONIFIABLE PORTION ARE STUDIED. IN VITRO STUDY OF DIGESTIBILITY OF BUTTER FAT, MARGARINE, BACON AND OF SOME FROZEN DISHES. (Bull. bibliogr. CDIUPA, FR. , 14, N.12, DEC. 1980, 105 ; 150851.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1981-1277
  • Languages: Italian
  • Source: Riv. ital. Sostanze grasse - vol. 57 - n. 10
  • Publication date: 1980

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