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Effect of gamma ray treatment on the lipids of meat products during storage I. Peroxide alterations in the lipids of non-perishable raw-dried salami

2004

Dimitrov, G. | Bakalivanova, T. | Tsvetkova, E. | Grigorova, S. (Institut po Kriobiologiya i Khranitelni Tekhnologii, Sofia (Bulgaria)) | Kaloyanov, N.

AGROVOC Keywords
almacenamiento chemicophysical properties embalaje en vacío emballage sous-vide gamma radiation lipid peroxidation lipide lipids lípidos materias primas matière première organoleptic properties peroxidación lipídica propiedades fisicoquímicas propiedades organolépticas propriété organoleptique propriété physicochimique péroxydation des lipides radiación gamma raw materials rayonnement gamma salchicha saucisse sausages stockage storage vacuum packaging
Bibliographic information
Volume 53 Issue 3 ISSN 1311-0179
Pagination
pp. 16-19
Language
Bulgarian
Note
Summary (En)
2 ill., 2 tables; 18 ref.
Translated Title
Vliyanie na gama obrabotkata i s"khranenieto v"rkhu lipidite na mesni produkti. I. Peroksidatsionni promeni v lipidite na trajni surovo susheni salami
Corporate Author
S"yuz po Khranitelna Promishlenost k"m FNTS, Sofia (Bulgaria). B"lgarska Asotsiatsiya za Khranitelna i Pitejna Industriya
2004-08-15
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