CHANGES OCCURRING IN PROTEINS DURING THE FROZEN STORAGE OF DUCK BREAST MUSCLES AT -18-DEGREES-C AND -2-DEGREES-C .3. REPORT - CHANGES IN EMULSIFYING PROPERTIES

被引：0

作者：

LESIOW, T ^{[1
]}

SKRABKABLOTNICKA, T ^{[1
]}

机构：

[1] ACAD ECON,INST CHEM & FOOD IND TECHNOL,WROCLAW,POLAND

来源：

ARCHIV FUR GEFLUGELKUNDE | 1988年 / 52卷 / 05期

关键词：

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：173 / 176

页数：4

共 25 条

[1] CHANGES OCCURRING IN PROTEINS DURING THE STORAGE OF DUCK BREAST MUSCLES AT -18-DEGREES-C AND -2-DEGREES-C .2. REPORT - CHANGES IN GEL-FORMING CAPACITY
LESIOW, T
SKRABKABLOTNICKA, T
ARCHIV FUR GEFLUGELKUNDE, 1988, 52 (04): : 168 - 172
[2] CHANGES OCCURRING IN PROTEINS DURING THE STORAGE OF DUCK BREAST MUSCLES AT -18-DEGREES-C AND -2-DEGREES-C .1. CHANGES IN EXTRACTABILITY, ATPASE ACTIVITY AND VISCOSITY
LESIOW, T
SKRABKABLOTNICKA, T
ARCHIV FUR GEFLUGELKUNDE, 1988, 52 (02): : 51 - 54
[3] COMPARISON OF CHANGES OCCURRING IN RHEOLOGICAL PROPERTIES OF GELLED TISSUE AND MODEL SAUSAGE PREPARED FROM DUCK BREAST MUSCLES STORED AT-2-DEGREES-C AND -18-DEGREES-C
LESIOW, T
NAHRUNG-FOOD, 1990, 34 (10): : 927 - 933
[4] INFLUENCE OF STORAGE TIME OF DUCK BREAST MUSCLES AT -18-DEGREES-C ON RHEOLOGICAL PROPERTIES OF GELLED TISSUE AND MODEL SAUSAGE
LESIOW, T
NAHRUNG-FOOD, 1990, 34 (08): : 747 - 758
[5] Quality changes in frozen whole and gutted anchovies during storage at -18 degrees C
Karacam, H
Boran, M
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1996, 31 (06): : 527 - 531
[6] STRUCTURAL-CHANGES OF ACTOMYOSIN DURING STORAGE AT 2-DEGREES-C-4-DEGREES-C
CRUPKIN, M
BARASSI, CA
MARTONE, CB
SANCHEZ, JJ
ARGUELLO, JM
BUSCONI, L
FOLCO, EJE
TRUCCO, RE
ANALES DE LA ASOCIACION QUIMICA ARGENTINA, 1982, 70 (05): : 863 - 872
[7] QUALITY CHANGES AND SHELF-LIFE OF FROZEN CHICKEN STORED AT -18-DEGREES-C DUE TO REPEATED ELECTRICITY FAILURE
PANDEY, NK
ANAND, SK
MAHAPATRA, CM
VERMA, SS
INDIAN JOURNAL OF ANIMAL SCIENCES, 1991, 61 (11): : 1255 - 1257
[8] CORRELATION BETWEEN BIOGENIC-AMINES, CHEMICAL-CHANGES AND STABILITY OF SEA BREAM FISH DURING STORAGE AT -18-DEGREES-C
ABDALLA, MA
HASSAN, IM
SHALABY, AR
NABUIB, K
GRASAS Y ACEITES, 1989, 40 (06) : 406 - 412
[9] The Quality Changes of Trout (Oncorhynchus mykiss W., 1792) with a Vegetable Topping During Frozen Storage (-18 degrees C)
Tokur, Bahar
Cakli, Sukran
Polat, Abdurrahman
SU URUNLERI DERGISI, 2006, 23 (3-4): : 345 - 350
[10] LIPID CHANGES IN MATURE-GREEN BELL PEPPER FRUIT DURING CHILLING AT 2-DEGREES-C AND AFTER TRANSFER TO 20-DEGREES-C SUBSEQUENT TO CHILLING
WHITAKER, BD
PHYSIOLOGIA PLANTARUM, 1995, 93 (04) : 683 - 688

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