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IIR document

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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