The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet
The purpose of this study was to use the effectiveness of different chitosan's and cooking methods on the formation of heterocyclic aromatic amines in fish fillet of Beluga (Huso huso). For this purpose, the natural preservative effect of 1% acid-soluble chitosan and 1% oligosaccharide chitosan...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2020-06-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_110846_c6bb74b26b387d1ba4878137b8f659f7.pdf |