Effects of salt concentrations on the advanced glycation end-products in dried salted spanish mackerel fillets during storage
Author:
Funder
Natural Science Foundation of Shandong Province
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-022-01440-z.pdf
Reference43 articles.
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3. E.A. Dinçer, Dried meat products obtained by different methods from past to present. Food Rev. Int. 1–20 (2021). https://doi.org/10.1080/87559129.2021.1956944
4. S. Koral, B. Tufan, A. Ščavničar, D. Kočar, M. Pompe, S. Köse, Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products. Food Control 32, 597–606 (2013). https://doi.org/10.1016/j.foodcont.2013.01.043
5. M. Vasconi, F. Bellagamba, C. Bernardi, P.A. Martino, V.M. Moretti, Histamine formation in a dry salted twaite shad (Alosa fallax lacustris) product. J. Food Prot. 80, 127–135 (2017). https://doi.org/10.4315/0362-028X.JFP-16-243
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