Color Stability, Lipid Stability, and Nutrient Composition of Red and White Veal

Color Stability, Lipid Stability, and Nutrient Composition of Red and White Veal

ABSTRACT Surface spectra of the two veal types revealed that red veal was more discolored than white veal by day 6 of 4° C storage (P

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Veröffentlicht in:Journal of food science 1992-03, Vol.57 (2), p.302-304
Hauptverfasser: FAUSTMAN, C., YIN, M.C., NADEAU, D.B.
Format: Artikel
Sprache:eng
Schlagworte:
acceptability
Biological and medical sciences
cholesterol
color
Food
Food industries
Fundamental and applied biological sciences. Psychology
lipid
lipids
Meat
Meat and meat product industries
nutrients
veal
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Beschreibung
Zusammenfassung:ABSTRACT Surface spectra of the two veal types revealed that red veal was more discolored than white veal by day 6 of 4° C storage (P
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1992.tb05481.x