Wplyw panierowania i smazenia zanurzeniowego tuszek kurczat na utlenianie lipidow miesa podczas chlodniczego przechowywania.
1994
Pikul J. | Wojciechowska K.
In the experiment cooled thighs and shanks of broiler chickens, after 24 hours since slaughtering were used. Weight of thighs and shanks was 106-129 and 74-86 g, respectively. During immersed frying almost twofold increase of TBA was stated for non-coating skin and meat. Among tested batter and brading the best was following composition of coating system: potato starch, fresh egg mass and ready batter solid.
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