دراسة الصفات الفيزيائية لأفخاذ الدجاج المجمد المستورد
Physical tests (cooking loss, thawing loss, water holding capacity and determination of myoglobin), an inspection of residual antibiotics and radiation analysis were carried out on imported frozen chicken thighs that were available at the whole sale and retailed markets in Baghdad, with the aim to e...
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| Veröffentlicht in: | Al-Mağallaẗ al-'irāqiyyaẗ li-buḥūt̲ al-sūq wa-ḥimāyaẗ al-mustahlik 2009, Vol.1 (2), p.52-67 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | ara ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | Physical tests (cooking loss, thawing loss, water holding capacity
and determination of myoglobin), an inspection of residual antibiotics and
radiation analysis were carried out on imported frozen chicken thighs
that were available at the whole sale and retailed markets in Baghdad,
with the aim to evaluate their fitness to quality standards and their
human consumption. The study reached the following results: There were
significant differences (P |
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| ISSN: | 2071-3894 2523-6180 |