Effects of sodium nitrite and formaldehyde on the lysine content of fish muscle. Model experiments-Reference-Cited by-同舟云学术

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Effects of sodium nitrite and formaldehyde on the lysine content of fish muscle. Model experiments

Published:1991-01 Issue:3 Volume:39 Page:337-345
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Haaland Herborg,Njaa Leif R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference14 articles.

1. Metoder til Bestemmelse av Proteinkvalitet,1979

2. Sodium nitrite as preservative for herring;Breirem;Reports on Technological Research Concerning Norwegian Fish Industry,1955

3. Damage to lysine in food processing: its measurement and its significance;Carpenter;Nutrition Abstracts & Reviews,1973

4. Application of chemical and biological assay procedures for lysine to fish meals;Carpenter;J. Agric. Food Chem.,1976

5. Reactions of nitrite in meat;Cassens;Food Technol.,1979

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Determination of histological and genotoxic effects of formalin on Nile tilapia (Oreochromis niloticusL.);Aquaculture Research;2014-03-24

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