Effect of Cold Storage on the Quality of
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PokornΓ½, J. ;VoΕΎenΓlkovΓ‘, B. ;KovΓ‘ΕovΓ‘, H. ;MarcΓ―n, A. ;DavΓdek, J.
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Article
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1982
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John Wiley and Sons
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English
β 408 KB
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## 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