Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
18 (1983), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Glucose accumulated in chub packed luncheon meat cooked at 66°C. Glucose was also released from pork starch slurries, but not similar slurries prepared with beef or mutton. The amylolytic activity of pork was not inactivated by heating at 60°C, and this thermostable activity appears to account for the accumulation of glucose in pasteurized chub packed luncheon meat stored under conditions that preclude bacterial growth.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb00272.x
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