ShareSIMULTANEOUS LIPOLYTIC AND OXIDATIVE CHANGES IN TURKEY MEAT STORED AT DIFFERENT TEMPERATURES.
Author(s) : SKLAN D., TENNE Z., BUDOWSKI P.
Type of article: Article
Summary
ANALYSIS OF OXIDATIVE AND LIPOLYTIC CHANGES IN TURKEY MEAT STORED, UNDER ASEPTIC CONDITIONS, AT 255, 277 OR 310 K (-18, 4 OR 37 DEG C) UP TO 24 MONTHS. THE NATURE OF THE MUSCLE STUDIED (THIGH OR BREAST) HAS A STRONG EFFECT ON THE DETERIORATION PROCESSUS. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-3498.
Details
- Original title: SIMULTANEOUS LIPOLYTIC AND OXIDATIVE CHANGES IN TURKEY MEAT STORED AT DIFFERENT TEMPERATURES.
- Record ID : 1984-0635
- Languages: English
- Source: J. Sci. Food Agric. - vol. 34 - n. 1
- Publication date: 1983
Links
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