ShareSTUDIES ON THERMAL TREATMENT OF HAKE. 2. EFFECTS OF THERMAL TREATMENTS AND FROZEN STORAGE ON VOLATILE AMMONIUM BASES CONTENT.
Author(s) : SEIDLER T., KRUPSKA B.
Type of article: Article
Summary
KINETICS OF AMINE FORMATION IN HAKE MINCE DEPENDING ON PROCESSING TEMPERATURE, 313 TO 403 K (40 TO 130 DEG C) AND STORAGE TIME (3 TO 8 MONTHS) AT 245 K (-28 DEG C). IN EVERY CASE, A HIGHER VOLATILE AMMONIUM BASE CONTENT IS OBSERVED, COMPARED TO FRESH FISH. INTEREST IN QUALITY CONTROL. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-213182.
Details
- Original title: STUDIES ON THERMAL TREATMENT OF HAKE. 2. EFFECTS OF THERMAL TREATMENTS AND FROZEN STORAGE ON VOLATILE AMMONIUM BASES CONTENT.
- Record ID : 1987-0602
- Languages: English
- Source: Nahrung - vol. 30 - n. 5
- Publication date: 1986
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