Ensilajes ácidos de pescado, efectos del precalentamiento y adición de ácidos fosfórico y cítrico
Fuente:
Ciencias Marinas
Whole mackerel (Scomber japonicus), without head or spinal bone, were ensiled. In order to observe the preservative effect, two different acid mixtures were used: conventional sulfuric-acetic and phosphoric-citric. To establish the degree of hydrolysis caused by the endogenous enzymes from the fish,...
Saved in:
| Published in: | Ciencias Marinas |
|---|---|
| Main Authors: | , , |
| Format: | Artículo científico |
| Language: | English |
| Published: |
Universidad Autónoma de Baja California, Instituto de Investigaciones Oceanológicas
1993
|
| Subjects: | |
| Online Access: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|