Acid fish silages. Effect of preheating and addition of phosphoric and citric acids on the biochemical quality
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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autónoma de Baja California
1993-03-01
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| Series: | Ciencias Marinas |
| Subjects: | |
| Online Access: | http://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/947 |