Suitable Protein and Lipid Levels in Diet for Fingerlings of Yellowtail.
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چکیده
منابع مشابه
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15 صفحه اولEffect of NaCl on protein and lipid oxidation in frozen yellowtail meat.
Protein carbonyl (PC) and malonaldehyde (MA) contents and protein extractability (PE) in yellowtail meat containing NaCl stored at -20 degrees C for 20 weeks were analyzed. Although the PC and MA contents increased in all samples, the PE value decreased in the samples containing NaCl. After 20 weeks of storage, the protein (approximately 97.4 kDa) disappeared in the samples containing NaCl.
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1992
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.58.1333