Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virensL.) muscle
| Autor: | Ragni Ofstad, Ulrike Böcker, Turid Mørkøre, Olai Einen, Flemming Jessen, Magnus Åsli |
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| Rok vydání: | 2015 |
| Předmět: |
Nutrition and Dietetics
Sodium bicarbonate Chromatography biology Flesh Sodium chemistry.chemical_element 04 agricultural and veterinary sciences biology.organism_classification 040401 food science chemistry.chemical_compound 0404 agricultural biotechnology chemistry Pollachius virens Brining T2 relaxation Myocyte Agronomy and Crop Science Salted fish Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 96:1252-1259 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.7213 |
| Popis: | BACKGROUND Negative health effects associated with excessive sodium (Na) intake have increased the demand for tasty low-Na products ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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