Changes in the fatty acid composition of dietetic ready-to-cook chicken meat products during frozen storage-Reference-Cited by-同舟云学术

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Changes in the fatty acid composition of dietetic ready-to-cook chicken meat products during frozen storage

Published:1987 Issue:10 Volume:31 Page:981-986
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Miteva E.,Bakalivanova T.

Publisher

Wiley

Subject

Food Science

Reference18 articles.

1. Izučenie piščevoj cennosti žirov i masel vo vremja ich polučenija, chranenija i pererabotki. VNIŽ, Leningrad 1976.

2. Posleubojnye izmeneija životnogo syrja, Piščepromizdat. Moskau 1964.

3. Biometrija. A. N. SSSR, Novosibirsk 1961.

4. , Avtokislenie i stabilnost na lipidite. BAN, Sofia 1976.

5. Relation between Protein Extractability and Free Fatty Acid Production in Cod Muscle Aged in Ice

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identification of novel biomarkers in chilled and frozen chicken using metabolomics profiling and its application;Food Chemistry;2022-11

2. Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing;Food Research International;2021-03

3. Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles;Innovative Food Science & Emerging Technologies;2015-05

4. Product Composition and the Quality of Frozen Foods;Quality in Frozen Foods;1997

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