Wplyw panierowania i smazenia zanurzeniowego tuszek kurczat na utlenianie lipidow miesa podczas chlodniczego przechowywania.
1994
Pikul J. | Wojciechowska K.
In the experiment cooled thighs and shanks of broiler chickens, after 24 hours since slaughtering were used. Weight of thighs and shanks was 106-129 and 74-86 g, respectively. During immersed frying almost twofold increase of TBA was stated for non-coating skin and meat. Among tested batter and brading the best was following composition of coating system: potato starch, fresh egg mass and ready batter solid.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
v.27-30
其它主题
Lipidos; Almacenamiento en frigorificos; Corvejon carne; Experimentacion; Contenido de lipidos; Composicion aproximada; Oxidacion; Legs meat
注释
7 fig.
翻译的标题
英语.
[Effect of coating and immersed frying of chicken carcasses on a lipids oxidation during cold storage]. [Polish]
类型
Journal Article; Journal Part
来源
Gospodarka-Miesna (Poland). (1994). (no.2) p. 27-30.
2012-11-15
AGRIS AP