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LACK OF CHANGES IN FATTY ACID COMPOSITION OF MACKEREL AND COD DURING ICED AND FROZEN STORAGE

✍ Scribed by YUHUA. XING; YOUNG. YOO; STEPHEN D. KELLEHER; WASSEF W. NAWAR; HERBERT O. HULTIN

Book ID
111337944
Publisher
John Wiley and Sons
Year
1993
Tongue
English
Weight
573 KB
Volume
1
Category
Article
ISSN
1065-7258

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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