Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume2/issue1/14_1_2003.pdf
Issue 2 (1) 2003 pp. 155-164
Wladyslaw Ciereszko, Agata Witczak
CHANGES OF CONTENTS OF SELECTED CONGENERS PCB IN CARP MEAT AS A RESULT OF COOKING
Abstract Changes of contents of selected congeners PCB in carp meat as a result of cooking processing were examined. After all cooking treatments losses in contents of these compounds were stated. The biggest ones were noticed after frying fillets in deep oil and the smallest ones after roasting them in a microwave-oven. Losses in contents of these compounds in final products occurred as a result of their decreases with lipids during the boiling for the benefit of decoction and codestillation with water steam but after frying in consequence of extraction to the frying oil.
Keywords: PCB congeners, cooking, carp
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume2/issue1/14_1_2003.pdf
For citation:
| MLA | Ciereszko, Wladyslaw, and Agata Witczak. "CHANGES OF CONTENTS OF SELECTED CONGENERS PCB IN CARP MEAT AS A RESULT OF COOKING." Acta Sci.Pol. Technol. Aliment. 2.1 (2003): 155-164. |
| APA | Ciereszko W.,Witczak A. (2003). CHANGES OF CONTENTS OF SELECTED CONGENERS PCB IN CARP MEAT AS A RESULT OF COOKING. Acta Sci.Pol. Technol. Aliment. 2 (1), 155-164 |
| ISO 690 | CIERESZKO, Wladyslaw, WITCZAK, Agata. CHANGES OF CONTENTS OF SELECTED CONGENERS PCB IN CARP MEAT AS A RESULT OF COOKING. Acta Sci.Pol. Technol. Aliment., 2003, 2.1: 155-164. |