Semi-finished product meat of a bird mechanical separation pastelike storage quality investigation
2004
Vasilenko, Z.(Mogilev State Univ. of Foodstuffs (Belarus)) | Andreeva, I.(Mogilev State Univ. of Foodstuffs (Belarus))
The fat oxidation and hydrolyse processes of semi-finished product "meat of bird mechanical separation pastelike" from neck, carcasses, chicken carcasses produced according to the latest technology have been analysed. The time of suitability at the temperature of -18 deg C was determined. The water keeping ability changes of semi-finished product "meat of bird mechanical separation pastelike" during storage time was investigated.
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Библиографическая информация
Издатель
[LLU PTF]
Нумерация страниц
p. 104-109
Другие темы
Investigacion; Peroxidos; Qualite; Pate de viande; Peroxyde; Hidrolisis; Acidos grasos; Stockage congele
Язык
Русский
Примечание
Summary (En)
3 ill., 3 ref.
Переведенный заголовок
Issledovanie kachiestva polufabrikata "myasoptitsy mekhanichieskoj obvalki pastoobraznoe" pri khranenii
Тип
Conference; Summary
Источник
International Scientific Practical Conference "Innovation Development Trends of Food Products". Reports, Karklina, D. (responsible ed.); Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): [LLU PTF], 2004. International Scientific Practical Conference: Innovation Development Trends of Food Products,International Scientific Practical Conference: Innovation Development Trends of Food Products, Jelgava (Latvia), 12 May 2004.- 9984-596-76-1.- p. 104-109
2005-05-15
AGRIS AP
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