A chemical method for the investigation of chemical changes in fish during smoking
This report surveys the literature on the effects of smoking on the nutritive value of flesh foods and the chemical changes associated with such processing methods. The development of a dye binding method for use in assessing protein damage in smoked Coley (Pollachius vireus) fillets is described. T...
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| Format: | Default OER |
| Published: |
1978
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| Online Access: | https://hdl.handle.net/2134/33875 |
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