Effects of temperature and storage time on the quality of alimentary animal fats
Experimental research were effectuated to establish the effect of storage time under refrigeration (+2oC) and freezing (-18oC) on the quality of three alimentary animal fats: pork lard, beef tallow and poultry fat. In assessing the various stages of oxidative changes, iodine value (IV), saponificati...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Journal Contribution |
| Language: | English |
| Published: |
2016
|
| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/11004 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|