𝔖 Bobbio Scriptorium
✦   LIBER   ✦

EFFECT OF pH ON THE QUALITY OF CHICKEN FRANKFURTERS

✍ Scribed by R. C. BAKER; J. DARFLER; D. V. VADEHRA

Book ID
108799205
Publisher
Institute of Food Technologists
Year
1970
Tongue
English
Weight
595 KB
Volume
35
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of frying oil on the quality of f
Effect of frying oil on the quality of fried chicken muscle
✍ PokornΓ½, J. ;KovΓ‘Ε™ovΓ‘, H. ;VoΕΎenΓ­lkovΓ‘, B. ;MarcΓ―n, A. ;DavΓ­dek, J. πŸ“‚ Article πŸ“… 1982 πŸ› John Wiley and Sons 🌐 English βš– 379 KB πŸ‘ 1 views

## Abstract During deep‐fat frying of chicken muscle in sunflower seed oil the content of thermolabile hydroperoxides reaches a value of about 5 mmole/kg while the amount of benzidine‐active substances depends on the original amount of hydroperoxides in frying oil. Oxidation products in frying oil