ShareCOMPARATIVE STUDY OF THE CHEMICAL COMPOSITION, OF THE AMINO-ACID PROFILE AND OF THE NUTRITIVE VALUE OF FRESH, FROZEN, SALTED, DRIED AND REHYDRATED HAKE.
[In Spanish. / En espagnol.]
Author(s) : GONZALEZ BADANO R. M.
Type of article: Article
Summary
INVESTIGATION INTO THE EFFECTS OF FREEZING AND SALTING-DRYING ON THE NUTRITIVE VALUE OF HAKE. THE CHANGES IN TRACE ELEMENTS, FATTY ACIDS AND AMINOACIDS (PROTEINS) ARE STUDIED AS A FUNCTION OF THE VARIOUS TREATMENT. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-248304.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1990-0196
- Languages: Spanish
- Source: Arch. latinoam. Nutr. - vol. 38 - n. 2
- Publication date: 1988
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Hake; Chemical composition; Lipid; Chilling; Nutritional value; Protein; Drying; Curing; Fish; Freezing
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- Date : 1981/11
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- Languages : English
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