Possibilities for reducing fat content in meat products
1993
Rekasi, K. | Mihalyi, Gy. (Orszagos Husipari Kutatoint., Budapest (Hungary))
Hungarian meat products intended for mass consumption (Bologna type and liver sausages, dry sausages etc.) have a fat content between 20 % and 50 %. According to the latest nutritional aspects, excessive fat consumption is considered as a highly dangerous risk factor for the health. For this reason, meat products with low fat content should be manufactured. Experiments for elaboration of such type of products were initiated in the Hungarian Meat Research Institute
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Agricultural Library and Documentation Centre