Changes in free nucleotides, nucleosides and bases during preparation of pre-cooked dehdyrated minced meats

Changes in free nucleotides, nucleosides and bases during preparation of pre-cooked dehydrated minced meats from goat and sheep are reported. Major changes took place during cooking stage only; the changes during dehydration were relatively minor. Addition of EDTA at 500 ppm level significantly redu...

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Veröffentlicht in:	Die Nahrung 1979, Vol.23 (5), p.495-499
Hauptverfasser:	Arya, S S, Parihar, D B, Vijayaraghavan, P K
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Cooking Food Handling Food Preservation Freeze Drying Goats India Meat - analysis Nucleosides - analysis Nucleotides - analysis Purines - analysis Sheep Uracil - analysis
Online-Zugang:	Volltext
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