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IIR document

ROLE OF LIPIDS IN ADAPTATION OF PLANT PRODUCTS TO REDUCED STORAGE TEMPERATURES.

• Author(s) : KUZMIN M. P., GUKALINA T. V., NOVOSAD N. I.
• Publication date: 1982/05/26
• Languages : English
• Keywords : Potato, Lipid, Adaptation, Apple, Phospholipid, Weight loss, Fatty acid
• Formats : PDF

IIR document

CHANGES IN LIPIDS AND PROTEINS OF MARINE CATFISH DURING FROZEN STORAGE.

• Author(s) : SRIKAR L. N., SESHADRI H. S., FAZAL A. A.
• Publication date: 1987/08/24
• Languages : English
• Keywords : Sea bass, Lipid, Protein, Fish, Phospholipid, Hydrolysis, Denaturation, Freezing, Fatty acid
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

Lipid profile of chicken meat patties as affected by additives and cooking methods.

• Author(s) : SHARMA D. P., ALKA SHARMA, GUPTA S. K.
• Publication date: 2005/07
• Languages : English
• Keywords : Poultry, Microwave, Phospholipid, Cut, Chicken, Cold storage, Cooking, Additive, Fatty acid
• Source: Int. J. Food Sci. Technol. - vol. 42 - n. 4

IIR document

HYDROLYTIC CHANGES IN THE LIPIDS OF FROZEN HAKE (MERLUCCIUS MERLUCCIUS) MUSCLE.

• Author(s) : SOTELO C. G.
• Publication date: 1990/09/18
• Languages : English
• Source: Chilling and Freezing of New Fish Products.
• Formats : PDF

IIR document

CURRENT PROBLEMS IN REFRIGERATION TECHNOLOGY OF FOODSTUFFS.

• Author(s) : KUZMIN M. P.
• Publication date: 1980/05
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 3 - n. 3
• Formats : PDF

IIR document

LIPID CHANGES IN COD MUSCLE TISSUE FROZEN IN LIQUID NITROGEN DURING FROZEN STORAGE.

• Author(s) : STODOLNIK L.
• Publication date: 1985
• Languages : English
• Source: Storage lives of chilled and frozen fish and fish products.
• Formats : PDF

Loading red blood cells with trehalose: a step towards biostabilization.

• Author(s) : SATPATHY G. R., TÖRÖK Z., BALI R., et al.
• Publication date: 2004/10
• Languages : English
• Source: Cryobiology - vol. 49 - n. 2