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Changes in the lipids of turkey muscle during storage at chilling and freezing temperatures

✍ Scribed by M. J. Fishwick

Publisher
John Wiley and Sons
Year
1968
Tongue
English
Weight
553 KB
Volume
19
Category
Article
ISSN
0022-5142

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## Abstract The changes in acid value (AV), peroxide value (PV), anisidine value (AnV), tocopherols and fatty acid composition in crushed flax, canola seeds or commercial poultry feed during a 60‐day storage period in room temperature (RT) or cold room (CR) were examined. Storage at RT or CR increa