ShareINHIBITION OF DIMETHYLAMINE FORMATION IN FROZEN RED HAKE MUSCLE AFTER REMOVAL OF TRIMETHYLAMINE OXIDE AND SOLUBLE PROTEINS.
Author(s) : LANDOLT L. A., HULTIN H. O.
Type of article: Article
Summary
EFFECT OF THE REMOVAL OF TRIMETHYLAMINE OXIDE AND SOLUBLE PROTEINS BY IMMERSION, ON THE DECREASE IN DIMETHYLAMINE FORMATION IN FROZEN RED HAKE MUSCLE. THE RESULTS SHOW THAT THE BIOSYNTHESIS OF DIMETHYLAMINE IS INHIBITED. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-273.
Details
- Original title: INHIBITION OF DIMETHYLAMINE FORMATION IN FROZEN RED HAKE MUSCLE AFTER REMOVAL OF TRIMETHYLAMINE OXIDE AND SOLUBLE PROTEINS.
- Record ID : 1983-2241
- Languages: English
- Source: J. Food Biochem. - vol. 6 - n. 2
- Publication date: 1982
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Hake; Trimethylamine; Organoleptic property; Protein; Fish; Fillet; Freezing; Dimethylamine
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