Antioxidant glazes for whole dressed fish
Certain compounds having the "carbonyl enediol" structure ( Formula omitted) , and also sodium chloride, were studied for use in glazes for frozen whole dressed fish. Incorporation of these compounds caused, in general, formation of thicker, glazes on the fish than did water alone and the...
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| Language: | English |
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University of British Columbia
2012
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| Online Access: | http://hdl.handle.net/2429/41481 |