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Effect of high pressure heating on physical and chemical characteristics of Asian sea bass (Lates calcarifer) backbone
Physical and chemical properties of Asian sea bass (Lates calcarifer) backbone subjected to high pressure heating (autoclaving, 121ºC) for different times (30 min; AT-30; 60 min; AT-60; 90 min; AT-90) were studied. As heating time augmented, the increases in protein, α-amino group and hydroxyproline...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8249512/ https://ncbi.nlm.nih.gov/pubmed/34294974 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04815-6 |
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