Changes in pork during frying in oxidized fats
1993
Ribarova, F. | Yurukov, Kh. | Shishkov, S. (Natsionalen Tsent"r po Khigiena i Meditsinska Ekologiya, Sofia (Bulgaria))
The changes in the amino-acid content of pork were studied. The meat has been put to the combined influence of two factors - frying and oxidizing. Fats with different content of polar components were used - 27, 40 and over 40. Parts of the internal and the surface layer of the samples were analyzed.
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Эту запись предоставил Institute of Agricultural Economics