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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书目信息
页码
pp. 19-21
其它主题
Aminoacidos; Oxidacion; Acide amine
语言
保加利亚语
注释
Summary (En)
2 tables; 11 ref.
类型
Summary
团体作者
Firma "Nikolov-Internesh"n"l", Sofia (Bulgaria). Institut po Kriobiologiya i Liofilizatsiya na Selskostopanska Akademiya. S"yuz po Khranitelno-vkusova Promishlenost
1994-08-15
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