ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Chicken breast and salmon muscle were frozen either slowly or rapidly at –25°C, and then stored at –5°C for up to 83 and 47 days respectively. At intervals samples were thawed and TBA values measured on either muscle distillate or centrifugal exudates. TBA values increased slightly but significantly with storage time, but freezing rate had no effect.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb01134.x