Application of xanthan gum to stabilise frozen-stored minced cod muscle

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dc.creatorStodolnik,L.
dc.creatorZarzycki,B.
dc.creatorIwaszkiewicz,S.
dc.creatorŚwiniarska,J.
dc.date1994
dc.date.accessioned2024-02-06T12:47:31Z
dc.date.available2024-02-06T12:47:31Z
dc.descriptionXanthan 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.
dc.formattext/html
dc.identifierhttps://doi.org/10.3750/AIP1994.24.2.15
dc.identifierhttps://aiep.pensoft.net/article/25513/
dc.identifier.urihttps://openrepository.mephi.ru/handle/123456789/6704
dc.languageen
dc.publisherPensoft Publishers
dc.relationinfo:eu-repo/semantics/altIdentifier/eissn/1734-1515
dc.relationinfo:eu-repo/semantics/altIdentifier/pissn/0137-1592
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsCC BY 4.0
dc.sourceActa Ichthyologica et Piscatoria 24(2): 155-163
dc.titleApplication of xanthan gum to stabilise frozen-stored minced cod muscle
dc.typeResearch Article
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