Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Richard S. Maney"'
Autor:
Stephen D. Kelleher, David Petillo, Richard S. Maney, Judith Krzynowek, Herbert O. Hultin, Tian-dong Jia
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:1195-1201
Minced mackerel muscle was less stable at −20 °C than minced bluefish muscle as judged by odor evaluation but not by production of TBA-reactive substances. Minced mackerel muscle lost total glutathione faster than minced bluefish muscle at both
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6dc21f37b2026b04472b4464fad9df8
https://doi.org/10.1021/jf950767o
https://doi.org/10.1021/jf950767o
Publikováno v:
Journal of Food Science. 57:63-65
Maine sardines harvested June, July, October, and November were analyzed for moisture, ash, fat, cholesterol, and fatty acids either as whole fish, raw dressed, steam precooked, and after canning in soy oil, menhaden oil, or in the liquid exuded afte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::320b1db5f1c8160b7979877c1cbd2f0c
https://doi.org/10.1111/j.1365-2621.1992.tb05425.x
https://doi.org/10.1111/j.1365-2621.1992.tb05425.x
Publikováno v:
Journal of agricultural and food chemistry. 23(4)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20d4709f5e01749767f60ce3160fe6e9
https://pubmed.ncbi.nlm.nih.gov/1141510
https://pubmed.ncbi.nlm.nih.gov/1141510