Color Development of Fish Sausage With Ferrihemochrome-Forming Nitrogenous Bases as Possible Substitutes for Nitrite.

Nippon Suisan Gakkaishi - Japan
doi 10.2331/suisan.46.373
Full Text
Abstract

Available in full text

Categories
Aquatic Science
Date
Authors
Publisher

Japanese Society of Fisheries Science

Related search

Development of Fish Sausage With Added Vegetables

English

Volatile Nitrogenous Bases and Aliphatic Secondary Amines of Burley Tobacco

Canadian Journal of Plant Science
HorticulturePlant ScienceAgronomyCrop Science
1970English

Development of Mushroom Based Sausage

English

Methodological Bases for Forming the Strategy of Innovation and Investment Development of the Economy of Ukraine

Black Sea Economic Studies
2019English

Physico-Chemical and Sensory Properties of Frankfurter-Type Fish Sausage

American Journal of Food Science and Technology
2018English

Development of Soy Based Vegetarian Sausage

English

Studies on the “Kamaboko”, Fish Jelly, and Fish Sausage Products-Viii

Nippon Suisan Gakkaishi
Aquatic Science
1960English

Development of Toscana Sausage With Lemon Flavor and Sodium Reduction

Brazilian Journal of Food Research
2016English

How Fish Color Their Skin: A Paradigm for Development and Evolution of Adult Patterns

BioEssays
BiochemistryGeneticsMolecular Biology
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy