FRESHNESS PRESERVING OF DIFFERENT KINDS OF POLYMERZATION OF CHITOSAN TO FISH AND LEAN PORK / 中国海洋药物
Chinese Journal of Marine Drugs
;
(6)1994.
Article
in Chinese
| WPRIM
| ID: wpr-683750
ABSTRACT
Different kinds of average degree of polymerzation (DP) of chitosan to the freshness preserving of Scomberomorus niphonius and Pseudosoiaena polyactis and lean pork were studied. A satisfied results was acquired by the low DP of chitosan. The preserving results stored in 6C-7C were better than that of stored in 20C - 23C ,particularly.
Full text:
Available
Index:
WPRIM (Western Pacific)
Language:
Chinese
Journal:
Chinese Journal of Marine Drugs
Year:
1994
Type:
Article
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