ShareSummary
Evaluation of the changes in ATP-related compounds in sardine and cod flesh with or without sodium chloride during cold storage at 4 deg C. Comparison of the effects of sodium chloride, potassium chloride, magnesium chloride and calcium chloride.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1994-0367
- Languages: Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 11
- Publication date: 1992
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Indexing
- Themes: Fish and fish product
- Keywords: Sardine; Chemical property; Fish; Cod; Magnesium; Potassium; Cold storage; Sodium chloride; Calcium chloride; Chloride
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- Date : 1993/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 5
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EFFECT OF REDUCTION AND REPLACEMENT OF SODIUM C...
- Author(s) : RHEE K. S., SMITH G. C., TERRELL R. N.
- Date : 1983/07
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 7
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- Author(s) : PEREL'STEJN I. I., KUSLJAJKIN G. A.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 6
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A study of tuber cell integrity and ultrastruct...
- Author(s) : TURNBULL N. D., COBB A. H.
- Date : 1992
- Languages : English
- Source: Aspects appl. Biol. - n. 33
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Effects of salt and storage temperature on chem...
- Author(s) : TRUELSTRUP-HANSEN L., GILL T., HUSS H. H.
- Date : 1995
- Languages : English
- Source: Food Res. int. - vol. 28 - n. 2
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