Wyniki wyszukiwania

Sortuj według:

Ogranicz wyniki do:

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Storage selected sort of processed meat product at cryoscopic temperature - an attempt at energy conservation. Chenges in proteins, amino acid balance and in vitro digestibility of cured smoked raw pork-loin

100%

Szmanko T., Duda Z., Kajdan L., Kubis B.

Acta Alimentaria Polonica

1988

tom 14(38)

nr 2

The effect of storage at -3°C of cured smoked raw pork-loin on changes in proteins, amino acids balance and in vitro digestibility was investigated. Long-term storage of the experimental product at near-cryoscopic temperature does not substantially affect the amino acids content. In vitro digestibility was found to improve during storage. Two new electrophoretically separated fractions of protein after 8 and 12 weeks of pork-loin storage were determined, this being regarded as an interesting finding reflecting both qualitative and quantitative changes in the experimental product's protein.

Ograniczanie wyników

1 Acta Alimentaria Polonica

1 Duda Z.

1 Kajdan L.

1 Kubis B.

1 Szmanko T.

1 1988

Wyniki wyszukiwania

Storage selected sort of processed meat product at cryoscopic temperature - an attempt at energy conservation. Chenges in proteins, amino acid balance and in vitro digestibility of cured smoked raw pork-loin