## Abstract During cold storage of fried poultry muscle the peroxide value of the fat fraction increased after a short induction period. The benzidine value increased during the induction period, and then decreased. The overall sensory quality slowly (insignificantly) deteriorated during the induct
✦ LIBER ✦
Influence of cold-storage conditions on the quality of unshelled walnuts
✍ Scribed by A López; M.T Pique; A Romero; N Aleta
- Publisher
- Elsevier Science
- Year
- 1995
- Tongue
- English
- Weight
- 561 KB
- Volume
- 18
- Category
- Article
- ISSN
- 0140-7007
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