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Carbon Monoxide Residues in Vacuum-Packed Yellowfin Tuna Loins (Thunnus Albacares)
The use of carbon monoxide (CO) in fresh fish has generated considerable debate. Carbon monoxide is used to treat fresh fish in order to retain its fresh red appearance for a longer period. It reacts with the oxy-myoglobin to form a fairly stable cherry red carboxy-myoglobin complex that may mask sp...
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| Publicado no: | Ital J Food Saf |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
PAGEPress Publications, Pavia, Italy
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5076633/ https://ncbi.nlm.nih.gov/pubmed/27800404 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2015.4528 |
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