Influence of soya bean oil on the solubility of proteins and on the physical properties of comminuted muscle tissue of Baltic cod during cold storage
1987
Swinarska, J. (Akademia Rolnicza, Szczecin (Poland). Inst. Technologii Zywnosci Pochodzenia Morskiego) | Wlodarczyk, M.
Influence of 2.5, 5 and 10% addition of soya bean oil on the solubility of proteins, the content of formaldehyde, hardness and leaking in comminuted cod stored at 253 K for 3 months has been stated. Soya bean oil contributes to a slowing down of the process of structural changes in proteins, reduces the content of formaldehyde and improves the physical properties of the tissue
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