## Abstract A study was made of the changes that occurred in frozen whalemeat during storage at — 10%. A rancid flavour developed in meat which was exposed to air. The taint was found to be restricted to a thin surface‐layer and to be caused by oxidation of the highly unsaturated fat. No rancidity
Nitrate and nitrite contents in ogi and the changes occurring during storage
✍ Scribed by Ikechukwu E. Ezeagu
- Publisher
- Elsevier Science
- Year
- 1996
- Tongue
- English
- Weight
- 339 KB
- Volume
- 56
- Category
- Article
- ISSN
- 0308-8146
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
## Abstract The purpose of this investigation was to determine the influence of various stages of French fries processing on the contents of glycoalkaloids and nitrates in potatoes. The material for the study comprised samples of two potato varieties, Santana and Innowator, collected from nine stag
## B y P K a l o , J . R i n n e , H. H u o t a r i u n d M . A n t i l a * The free cholesterol and cholesteryl esters isolated on silica column and the total cholesterol from saponified fat samples obtained from untreated butter fat and butter fats interesterified with fseudomonas fluorexens lip
## Summary The effect of constitutive expression of nitrate reductase (NR) on the regulation pattern of nitrite and nitrate transporters (NT) has been analysed in __Chlamydomonas reinhardtii__. Strain Tx11‐8, bearing the chimeric __Nia1__ gene for NR under the control of the __cabll‐1__ gene promot