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Changes in Lipid Composition of Chicken Muscle During Frozen Storage

โœ Scribed by E. DAVIDKOVA; A. W. KHAN

Book ID
108797585
Publisher
Institute of Food Technologists
Year
1967
Tongue
English
Weight
427 KB
Volume
32
Category
Article
ISSN
0022-1147

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Changes in the fatty acid composition of
Changes in the fatty acid composition of dietetic ready-to-cook chicken meat products during frozen storage
โœ Miteva, E. ;Bakalivanova, T. ๐Ÿ“‚ Article ๐Ÿ“… 1987 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 338 KB ๐Ÿ‘ 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