Seasonal changes in collagen, fat and water content in roach tissues and their influence on the deheading cut work
2007
Majewski, J. | Felisiak, K.,Szczecin Agricultural University (Poland). Dept. of Processing Engineering and Science of Mechanics
In the paper there were presented the results of researches on changes of resistances of roach cutting in one year's cycle, with reference to chemical changes described with content of collagen, fat and water. There was showed the essential influence of collagen, fat and water content on coefficient value of deheading cut work to the total fish mass. Together with increase of collagen and water content, there was increase in lineal accepted coefficient which, instead, decreased with the augmentation of fat content
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