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The formation of N-nitrosamine during storage of salted mackerel, Scomber japonicus

1997

Lim, C.Y. | Lee, S.J. | Lee, I.S. | Sung, N.J. (Gyeongsang National University, Chinju (Korea Republic). Department of Food and Nutrition) | Kim, J.G. (Gyeongsang National University, Chungmu (Korea Republic). Department of Marine Food Science and Technology)

AGROVOC Keywords
almacenamiento brining caballa chemical composition composition chimique contenido de humedad cooking cuisson mackerel maquereau moisture content nitrosaminas nitrosamine nitrosamines ph salage stockage storage teneur en eau
Bibliographic information
Volume 26 Issue 1 ISSN 1226-3311
Pagination
pp. 45-53
Other Subjects
Composicion quimica; Salazon; Coccion
Language
Korean
Note
Summaries (En, Ko)
4 illus.; 4 tables; 25 ref.
Type
Bibliography; Summary
1997-08-15
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