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NUTRITIVE VALUES OF SAUSAGE AND OTHER TABLE-READY MEATS AS AFFECTED BY PROCESSING

✍ Scribed by J. F. BEUK; J. F. FRIED; E. E. RICE

Book ID
108790805
Publisher
Institute of Food Technologists
Year
1950
Tongue
English
Weight
380 KB
Volume
15
Category
Article
ISSN
0022-1147

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## Abstract Oat‐based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 Β°C for 64 weeks. The effects of decanting on the retention of native vitamins, minerals and fatty acids, and different UHT holding time (5 s or 20 s) at 140 Β°C on v