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CHANGES IN QUALITY AND NUTRITIONAL COMPOSITION OF FOODS PRESERVED BY GAS EXCHANGE

✍ Scribed by TOVAH BESSER; AMIHUD KRAMER

Book ID
108799865
Publisher
Institute of Food Technologists
Year
1972
Tongue
English
Weight
508 KB
Volume
37
Category
Article
ISSN
0022-1147

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ModiÐcations in proximate composition, fatty acids, amino acids and ÈSH groups content, as well as changes in solubility and nutritional quality of protein, were studied in Ðllets of sardine (Clupea pilchardus) that had been successively pan-fried, frozen stored and reheated by two di †erent means,