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Preservation of chicken fat at low temperature in the presence of antioxidants.
Author(s) : ABU-SALEM F. M., KHALLAF M. F.
Summary
The concentrations of the main saturated fatty acids in chicken fat did not significantly changed as a result of storage at room temperature, 4 and 8 deg C with or without different concentrations of butylated hydroxytoluene. Detailed results are given.
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Pages: 114-128
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Details
- Original title: Preservation of chicken fat at low temperature in the presence of antioxidants.
- Record ID : 1996-1050
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- Document available for consultation in the library of the IIR headquarters only.
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