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STRUCTURAL CHANGES AND MODIFICATIONS IN THE PROTEINS AND LIPIDS OF FROZEN POULTRY MEAT.

[In Polish. / En polonais.]

Author(s) : URBANIAK M.

Type of article: Article

Summary

AN INVESTIGATION INTO THE STRUCTURAL BREAKDOWN OF POULTRY MEAT DURING FROZEN STORAGE AND CHANGES IN PROTEINS ASSOCIATED WITH PROTEOLYSIS AND ITS CONSEQUENCES. ALSO STUDIED ARE CHANGES IN MUSCLE PROTEINS CAUSED BY FREEZING, AS WELL AS OXIDASE AND HYDROLYSIS OF THE LIPIDS OF MUSCLE TISSUES.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1987-1413
  • Languages: Polish
  • Source: Chlodnictwo - vol. 20 - n. 3
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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