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The change in meat pigments in sausage making processes

✍ Scribed by C. Giddey

Publisher
John Wiley and Sons
Year
1966
Tongue
English
Weight
428 KB
Volume
17
Category
Article
ISSN
0022-5142

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## Abstract The authors compared the intensity of the proteolytic processes in frozen minced fish meat and sausages produced of fresh or of frozen material. The sausages show smaller changes than minced meat without additives. This related to sausages produced of fresh fish as well as of frozen fis