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| Field | Value |
| Title | Use of tripolyphosphate in the development of products from minced fish meat |
| Names |
Subrata Basu
|
| Date Issued | 1990 (iso8601) |
| Abstract | Sodium tripolyphosphate can be used with several advantages in dried products prepared from minced fish. It lowers the water activity (aw) of the product and has got bactericidal property. It increases hydration of the protein and increases resistance to thermal denaturation of the protein. |
| Genre | Article |
| Identifier | Fish Technol.27(1): 36-39 |