Thermal stabilities of inosine monophosphate-degrading enzymes in several fish muscles
The compositions and inosinic acid contents of ATP-related compounds in various processed fish meat products were examined in this study. Moreover, the relationships between these variables and the heating processes used on the products were investigated. Dried and salted fish meat products manufact...
Uloženo v:
| Hlavní autoři: | , , , , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Taylor & Francis Group
2020-01-01
|
| Edice: | International Journal of Food Properties |
| Témata: | |
| On-line přístup: | http://dx.doi.org/10.1080/10942912.2020.1785492 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|