Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural
sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS
Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing
UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2007
Volume 10
Issue 1/volume10
Volume 10
Issue 1/volume10
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Copyright © Wydawnictwo Uniwersytetu Przyrodniczego we Wroclawiu, ISSN 1505-0297
Dolatowski Z. , Olszak M. 2007. EFFECT OF κ–CARRAGEENAN ON COLOUR STABILITY OF MODEL PRODUCTS WITH DIFFERENT LEVELS OF FAT, EJPAU 10(1/volume10), #15.
Available Online: http://www.ejpau.media.pl/volume10/issue1/volume10/art-15.html
Available Online: http://www.ejpau.media.pl/volume10/issue1/volume10/art-15.html
EFFECT OF κ–CARRAGEENAN ON COLOUR STABILITY OF MODEL PRODUCTS WITH DIFFERENT LEVELS OF FAT
Zbigniew J. Dolatowski, Magdalena Olszak
Department of Meat Technology and Food Quality,
Agricultural University of Lublin, Poland
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Key words:
meat products, κ–carrageenan, oxidation-reduction potential, TBA, colour.
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Zbigniew J. Dolatowski
Department of Meat Technology and Food Quality,
Agricultural University of Lublin, Poland
8 Skromna St, 20-704 Lublin, Poland
phone: (+ 48 81) 462-33-41
Magdalena Olszak
Department of Meat Technology and Food Quality,
Agricultural University of Lublin, Poland
8 Skromna St, 20-704 Lublin, Poland
phone: (+ 48 81) 462-33-40
email: magdalena.olszak@ar.lublin.pl
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.