𝔖 Bobbio Scriptorium
✦   LIBER   ✦

A Research Broiler Unit to Study Changes in Meat During Cooking

✍ Scribed by PAUL P. GRAHAM; J. M. FELTS; R. W. YOUNG; K. P. BOVARD

Book ID
108810632
Publisher
Institute of Food Technologists
Year
1984
Tongue
English
Weight
340 KB
Volume
49
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Changes in the fatty acid composition of
Changes in the fatty acid composition of dietetic ready-to-cook chicken meat products during frozen storage
✍ Miteva, E. ;Bakalivanova, T. πŸ“‚ Article πŸ“… 1987 πŸ› John Wiley and Sons 🌐 English βš– 338 KB πŸ‘ 2 views

A study was made on the fatty acid composition of dietetic ready-to-cook products of boneless chicken legs or breasts prepared by curing using several curing mixtures during frozen storage. Leg muscles were found to be richer in unsaturated fatty acids than breast muscles, substantial differences ha