Application of xanthan gum to stabilise frozen-stored minced cod muscle
Дата
Авторы
Stodolnik,L.
Zarzycki,B.
Iwaszkiewicz,S.
Świniarska,J.
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Издатель
Pensoft Publishers
Аннотация
Описание
Xanthan gum concentration of 02 and 0.4% and combination of both concentrations with 0.02% citric acid were used to treat minced cod muscles. Effects of the treatments on physical and chemical properties of the minces during storage at -25°C were followed.