Addition of sardine to hake minces and subsequent effect on dimethylamine and formaldehyde formation

Journal of the Science of Food and Agriculture

Volumn 82, Issue 4, 2002, Pages 351-359

  Tejada, M ^a   Mohamed, G F ^a   Huidobro, A ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Dimethylamine; Formaldehyde; Frozen storage; Functionality; Hake; Mixed minces; Protein solubility; Sardine; Texture

Indexed keywords

FOOD SCIENCE;

MERLUCCIUS; MERLUCCIUS MERLUCCIUS; REXEA SOLANDRI; SARDINA PILCHARDUS;

EID: 0036130079     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1043     Document Type: Article

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