Chemical studies on the herring (Clupea harengus). v.—the effect of heat processing on the extractable nitrogen fraction
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference11 articles.
1. The effect of cooking on the creatine-creatinine, phosphorus, nitrogen and pH values of raw lean beef
2. Chemical studies on the herring (Clupea Harengus). I.—Trimethylamine oxide and volatile amines in fresh, spoiling and cooked herring flesh
3. Automatic Recording Apparatus for Use in Chromatography of Amino Acids
4. A MODIFIED NINHYDRIN REAGENT FOR THE PHOTOMETRIC DETERMINATION OF AMINO ACIDS AND RELATED COMPOUNDS
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1. Changes in free amino acids content in albacore (Thunnus alalunga) muscle during thermal processing;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1988-11
2. Studies on thermal treatment of hake Part 2. Effects of thermal treatment and frozen storage on volatile ammonium bases content;Food / Nahrung;1986
3. The role of collagen in the quality and processing of fish;C R C Critical Reviews in Food Science and Nutrition;1984-01
4. Influence of biological and environmental factors on nitrogenous extractives of the spurdog Squalus acanthias;Marine Biology;1970-07
5. INTRINSIC AND EXTRINSIC FACTORS AFFECTING THE QUALITY OF FISH;Proteins As Human Food;1970
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