Effects of sodium triphosphate, citric acid, sodium glutamate, and sodium chloride on formaldehyde content in minced Baltic cod stored at 253 K
1991
Swiniarska, J. | Chojnacka, M. (Akademia Rolnicza, Szczecin (Poland). Inst. Technologii Zywnosci Pochodzenia Morskiego)
The additives were found to reduce the formaldehyde content in minced cod, protect proteins at the initial stage of storage, and increase hydratation properties of the fish muscle tissue
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书目信息
页码
pp. 111-120
其它主题
Poisson congele; Composicion quimica; Acido glutamico; Almacenamiento en frigorificos; Formaldehidos; Cloruro sodico
语言
抛光
注释
4 fig.; 1 table; 16 ref. Summary (En)
类型
Summary
1993-08-15
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