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Mechanically deboned poultry meat hamburgers. 2: Protective and antioxidant effect of the carrot and spinach tissues during frozen storage [chicken - turkey - Veneto]

1998

Pizzocaro, F. | Senesi, E. | Veronese, P. (Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli, Milan (Italy)) | Gasparoli, A. (Stazione Sperimentale per le Industrie degli Oli e dei Grassi, Milan (Italy))

AGROVOC Keywords
acido linoleico antiossidanti antioxidantes antioxidants antioxydant boning carne de pavo carne de pollo carne deshuesada carne di pollo carne di tacchino carne disossata carne picada carne tritata carote carotte carrots chicken meat chromatographie en phase gazeuse color colore colour congelamento couleur deboned meat deshuesado disossamento espectrometria espinaca freezing gas chromatography gascromatografia hplc ingredientes ingredienti ingredients keeping quality linoleic acid lipide lipidi lipids minced meat organoleptic properties ossidazione oxidation oxydation serbevolezza spectrometrie spectrometry spettrometria spinach turkey meat veneto viande de dinde viande de poulet zanahoria
Bibliographic information
Volume 37 Issue 371 ISSN 0019-901X
Pagination
pp. 710-720
Other Subjects
Lipidos; Aptitud para la conservacion; Propiedades organolepticas; Spinaci; Viande hachee; Congelation; Acide linoleique; Propriete organoleptique; Aptitude a la conservation; Oxidacion; Venetie; Viande desossee; Proprieta' organolettiche; Ingredient; Congelacion; Cromatografia de gases; Desossage; Epinard
Language
Italian
Note
Summaries (En, It)
10 tables; 6 graphs; 20 ref.
Translated Title
Hamburger di carni avicole disossate meccanicamente. 2: Effetto protettivo e antiossidante dei tessuti di carota e spinacio durante la conservazione allo stato congelato [pollo - tacchino - Veneto]
Type
Summary
2000-08-15
AGRIS AP
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