ShareComparison of the formaldehyde content found in boiled and raw mince of frozen saithe using different analytical methods.
Author(s) : BECHMANN I. E.
Type of article: Article
Details
- Original title: Comparison of the formaldehyde content found in boiled and raw mince of frozen saithe using different analytical methods.
- Record ID : 2000-0293
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 5
- Publication date: 1998
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Indexing
- Themes: Fish and fish product
- Keywords: Thawing; Raw food; Formaldehyde; Comparison; Cooked food; Frozen food; Fish
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Effect of phosphate and bicarbonate replacers o...
- Author(s) : KINGWASCHARAPONG P., BENJAKUL S.
- Date : 2016/07
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 67
- Formats : PDF
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COMPARISON OF THE CONTRIBUTION OF FORMALDEHYDE ...
- Author(s) : REHBEIN H., ORLICK B.
- Date : 1990
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 13 - n. 5
- Formats : PDF
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DETECTION OF FORMALDEHYDE IN FROZEN FISH.
- Author(s) : COZZANI R., BARCHI D.
- Date : 1986
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 25 - n. 10
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Prediction of thawing time of cooked cured meat.
- Author(s) : DELGADO A. E., SUN D. W.
- Date : 2001/12/09
- Languages : English
- Source: Proceedings of the Second International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2001.
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Thawing, refreezing and frozen storage effects ...
- Author(s) : HURLING R., MCARTHUR H.
- Date : 1996/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 6
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