The role of ashes and sodium bicarbonate in a simulated meat product from chikanda tuber (Satyria siva)-Reference-Cited by-同舟云学术

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The role of ashes and sodium bicarbonate in a simulated meat product from chikanda tuber (Satyria siva)

Published:1996-01 Issue:2 Volume:55 Page:115-119
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kaputo M.T.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference12 articles.

1. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1970

2. XV. Heat-stability of the (anti-dermatitis, ‘anti-pellagra’) water-soluble vitamin B;Chick;Biochem. J.,1930

3. XCVII. observations on the concentration of vitamin B1;Guha;Biol. Chem. J.,1929

4. Rheological properties of spinning dopes and spun fibres produced from plasma-alginate mixtures;Imeson;J. Food Technol.,1980

5. Ash content and ashing procedures;Josyln,1970

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