Variation of Content of Compounds in Muscle of Sliver carp and Brine During Pickling

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Variation of Content of Compounds in Muscle of Sliver carp and Brine During Pickling
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Effect of pickling condition on variation of content of sodium chloride in muscle of Sliver carp, soluble protein and amino nitrogen in brine was investigated. Results indicated that pickling condition such as time, temperature and concentration of brine

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谭汝成赵思明熊善柏周三保李磊. Variation of Content of Compounds in Muscle of Sliver carp and Brine During Pickling[J]. Jorunal of Huazhong Agricultural University,2005,24(3).

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