| Autor: |
Sarma, J., Srikar, L.N., Reddy, G. Vidya Sagar |
| Předmět: |
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| Zdroj: |
Journal of Aquatic Food Product Technology; 2000, Vol. 9 Issue 4, p5, 11p, 4 Charts, 4 Graphs |
| Abstrakt: |
Examines the changes in the functional properties of two species of salted marine fish, namely, pink perch (Nemipterus japonicus) and oil sardine (Sardinella longiceps) during storage at ambient temperature. Significant decrease in the functional properties of salted fish meat; Reduction in the solubility of proteins during storage. |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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