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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 18 (2014): Issue 2 (December 2014)
Open Access
Analytical Method for Differentiation of Chilled and Frozen-Thawed Chicken Meat
Ivelina Ivanova
Ivelina Ivanova
,
Galin Ivanov
Galin Ivanov
,
Vasil Shikov
Vasil Shikov
and
Snezhana Ivanova
Snezhana Ivanova
| Dec 30, 2014
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 18 (2014): Issue 2 (December 2014)
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Published Online:
Dec 30, 2014
Page range:
43 - 53
DOI:
https://doi.org/10.2478/aucft-2014-0013
Keywords
melanoidins
,
chicken meat
,
chilling
,
freezing
,
differentiation
© Lucian Blaga University
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Ivelina Ivanova
Department of Analytical chemistry, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
Galin Ivanov
Department of Food Preservation and Refrigeration Technology Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
Vasil Shikov
Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
Snezhana Ivanova
Department of Catering Technology and Tourism, Faculty of Economics, University of Food Technologies, Plovdiv, Bulgaria