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Sensorial and physico-chemical changes during storage of a margarine at different temperatures

✍ Scribed by Nogala-Kałucka, M. ;Gogolewski, M.

Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
34 KB
Volume
43
Category
Article
ISSN
0027-769X

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✍ Espe, M; Lied, E 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 161 KB

Four silage types were prepared from raw and cooked whole herring, whole mackerel, byproducts from the ülleting-line of cod and saithe, and from the viscera of cod. Each silage type was stored at 4, 20 and 50ÄC for 48 days. The raw materials were analysed fresh and after 2, 4, 8, 16, 32 and 48 days