CHEMICAL COMPOSITION CHANGES AND FAT OXIDATION IN SARDINE MINCE FOLLOWING SODIUM BICARBONATE AND SODIUM CHLORIDE WASHING.

Subjects

Subjects :

SARDINES
OXIDATION
SODIUM bicarbonate
SALT
GLYCERIN
AMINO acids
FATTY acids
COOKING

Details

Language :

English

ISSN :

01458876

Volume :

33

Issue :

6

Database :

Complementary Index

Journal :

Journal of Food Process Engineering

Publication Type :

Academic Journal

Accession number :

55594937

Full Text :

https://doi.org/10.1111/j.1745-4530.2008.00323.x