STUDIES ON THE “KAMABOKO” AND FISH SAUSAGE PRODUCTS-XIX
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چکیده
منابع مشابه
Studies on Copper Metabolism. Xix
Ferrokinetic studies were performed in three copper-deficient swine and the results have been compared with similar studies in 18 normal pigs. The mean value for the plasma iron turnover rate in the deficient swine was 1.76 mg./kg. day; for the red cell iron incorporation rate, 1.24 mg./kg. day; for the red cell iron turnover rate, 1.18 mg./kg. day; for the red cell life span, 13 days. Correspo...
متن کاملCombined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausage
Improving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from Capoeta umbla and stored at 4±1°C. Therefore, we designed four groups...
متن کاملCombined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausage
Improving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from Capoeta umbla and stored at 4±1°C. Therefore, we designed four groups...
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phatic communion is a cultural concept which differs across cultures. according to hofstede (2001), the u.s. tends to have individualistic culture; however, asian countries tend to have collectivistic cultures. these cultures view phatic communion differently. in individualistic cultures like u.s., phatic communion reflects speakers’ socio-cultural relationships in conversations. to see whether...
15 صفحه اولOrange Oil as a Preservative for Fish Sausage
Fish sausage is ground fish meat, or a mixture primarily of ground fish with ground pork, together with vegetable oil, permissible preservatives, seasoning and starch. It is packed in a casing and processed. It is a semi-processed food, the time and temperature of processing of the product being not sufficient o kill all micro organisms. Thermotolerant and spore-forming bacteria survive the pro...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1966
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.32.80