Effect of marination with sodium pyrophosphate solution on oxidative stability of frozen cooked broiler leg meat

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Bibliographic Details
Published in:Poultry science 1987-04, Vol.66 (4), p.676-678
Main Authors: Ang, C.Y.W, Young, L.L
Format: Article
Language:English
Subjects:
ALMACENAMIENTO
CARNE DE POLLO
CHEMICOPHYSICAL PROPERTIES
CHICKEN MEAT
CONGELACION
CONGELATION
DECONGELATION
DESCONGELACION
FOSFATOS
FREEZING
OXIDACION
OXIDATION
OXYDATION
PHOSPHATE
PHOSPHATES
PROPIEDADES FISICO-QUIMICAS
PROPRIETE PHYSICO-CHIMIQUE
STOCKAGE
STORAGE
THAWING
VIANDE DE POULET
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ISSN:0032-5791
1525-3171
DOI:10.3382/ps.0660676