Influence of storage conditions on the solubility of proteins of mechanically deboned chicken meat
1984
Mroczek, J. | Slowinski, M. | Rosa, A. (Szkola Glowna Gospodarstwa Wiejskiego - Akademia Rolnicza, Warszawa (Poland). Wydzial Technologii Zywnosci)
An increase in the solubility of muscular proteins and amine nitrogen content was found in meat stored at low temperatures. The increase was directly related to the time of the storage and was more intense in meat stored at -20 degrees C than at 4-6 degrees C
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书目信息
页码
pp. 623-626
其它主题
Almacenamiento en frigorificos / temperatura; Solubilite; Stockage au froid / temperature; Proteinas
语言
抛光
注释
19 ref. Summaries (Ru, En)
类型
Summary
1985-08-15
AGRIS AP