Changes in enzymatic activity of fish and slaughter animals meat after high pressure treatment at subzero temperatures

• Autorzy: Malinowska-Panczyk E. , Kolodziejska I.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

food preservation; non-thermal method; high pressure treatment; enzymatic activity; fish; slaughter animal; meat; subzero temperature; protease activity; transglutaminase

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 2
• Opis fizyczny: p.125-131,fig.,ref.

Twórcy

autor

Malinowska-Panczyk E.

• Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G.Narutowicza 11/12, 80–233 Gdansk, Poland

autor

Kolodziejska I.

• Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G.Narutowicza 11/12, 80–233 Gdansk, Poland

Identyfikatory

DOI

10.1515/pjfns-2017-0019