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Screening for the Presence of Patulin in Molded Fresh Produce and Evaluation of Its Stability in the Production of Tomato Products

✍ Scribed by Van de Perre, Evelien; Jacxsens, Liesbeth; Van Der Hauwaert, Wendy; Haesaert, Ine; De Meulenaer, Bruno


Book ID
125942208
Publisher
American Chemical Society
Year
2013
Tongue
English
Weight
386 KB
Volume
62
Category
Article
ISSN
0021-8561

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New method for evaluation of freshness d
✍ KoΕ‚akowski, E. ;Gajowiecki, L. πŸ“‚ Article πŸ“… 1976 πŸ› John Wiley and Sons 🌐 English βš– 294 KB

## Abstract The method is based on the determination of the content of fish meat of soluble, non‐heat‐precipitable protein which is brought in relation to the total amount of sarcoplasmic protein. The method is also suited to evaluate the freshness of iced fish where other procedures sometimes fail