SharePHYSICO-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
Links
See the source
Indexing
-
FROZEN DESSERTS CONTAINING TOFU.
- Author(s) : THARP B.
- Date : 1986
- Languages : English
- Source: Dairy Field - vol. 169 - n. 5
View record
-
LA PLACE DES PLATS CUISINES SURGELES EN PORTION...
- Author(s) : BODSON V., DUFOURNY G., MASSON A.
- Date : 1990
- Languages : French
- Source: Aliment 2000 - vol. 16 - n. 5
View record
-
UTILIZATION OF MEMBRANE-PRODUCED OILSEED ISOLAT...
- Author(s) : LAWHON J., GOLIGHTLY N., LUSAS E.
- Date : 1980
- Languages : English
- Source: J. am. Oil Chem. Soc. - vol. 57 - n. 9
View record
-
HYGIENIC LEVEL AND ENERGETIC VALUE OF THE PRECO...
- Author(s) : FOTI S.
- Date : 1988
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 265
View record
-
EFFECT OF FREEZING AND STORAGE TEMPERATURES ON ...
- Author(s) : ZACKEL E., MALGORZATA J.
- Date : 1986
- Languages : Hungarian
- Source: Hütöipar - vol. 32 - n. 3
View record