Possibilities for reducing fat content in meat products
1993
Rekasi, K. | Mihalyi, Gy. (Orszagos Husipari Kutatoint., Budapest (Hungary))
Hungarian meat products intended for mass consumption (Bologna type and liver sausages, dry sausages etc.) have a fat content between 20 % and 50 %. According to the latest nutritional aspects, excessive fat consumption is considered as a highly dangerous risk factor for the health. For this reason, meat products with low fat content should be manufactured. Experiments for elaboration of such type of products were initiated in the Hungarian Meat Research Institute
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书目信息
页码
pp. 209-212
其它主题
Analisis microbiologico; Developpement de produit; Composicion quimica; Possibilite de production; Produccion potencial; Produit carne
语言
匈牙利
注释
Summaries (De, En)
5 tables; 11 ref.
类型
Bibliography; Summary
1996-08-15
AGRIS AP
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