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- W2015003335 abstract "Alkali-treated fish products such as lutefisk and sodium tripolyphosphate-treated fillets were analyzed for lysinoalanine (LAL). No detectable amounts of LAL were found in these products both of which had pH values between 8.0 and 8.5 even after they had been heated to ordinary cooking temperatures (162°C) for up to 30 min. There was no measurable quantity of LAL found in samples at pH 10 heated for 60 min at 90°C; however, measurable quantities of LAL were found in similarly heated samples at pH 12 and 13. Thus, LAL formation is not an apparent problem in the ordinary processing of fish." @default.
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- W2015003335 date "1983-01-01" @default.
- W2015003335 modified "2023-10-17" @default.
- W2015003335 title "Effect of Heat and Alkali on Lysinoalanine Formation in Fish Muscle" @default.
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- W2015003335 doi "https://doi.org/10.1111/j.1365-2621.1983.tb14858.x" @default.
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