ShareAntioxidant activity of grain bran in Baltic herring-meat tissue during frozen storage.
Antyoksydacyjna aktywnosc otrab zbozowych w srodowisku tkanki miesniowej sledzi baltyckich w czasie zamrazalniczego przechowywania.
Author(s) : STODOLNIK L., WITCZAK M., ADAMOWICZ K., et al.
Type of article: Article
Details
- Original title: Antyoksydacyjna aktywnosc otrab zbozowych w srodowisku tkanki miesniowej sledzi baltyckich w czasie zamrazalniczego przechowywania.
- Record ID : 2006-3026
- Languages: Polish
- Source: Chlodnictwo - n. 8
- Publication date: 2006
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Indexing
- Themes: Fish and fish product
- Keywords: Oxidation; Cereal; Mince; Frozen food; Inhibition; Herring; Cold storage; Additive
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EFFECT OF MAILLARD REACTION PRODUCTS ON THE STA...
- Author(s) : BECKEL R.
- Date : 1985
- Languages : English
View record
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TRISODIUM PHOSPHATE AND SODIUM GLUTAMATE COMBIN...
- Author(s) : STODOLNIK L., SKORA J.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 18 - n. 3
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THE RANCIDITY OF FROZEN BALTIC HERRING PREPARED...
- Author(s) : KOLAKOWSKA A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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Antioxidative properties of biostimulator mumio...
- Author(s) : STODOLNIK L., PRZEMYSLAW B.
- Date : 1998
- Languages : Polish
- Source: Chlodnictwo - vol. 33 - n. 5
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UTILIZATION OF HERRING (CLUPEA HARENGUS) AND CO...
- Author(s) : OFSTAD R.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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