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- W643457752 abstract "As a part of the experiments on-the utilization of krill, Euphausia superba, general composition, pH, volatile basic nitrogen, amino-N, and free individual amino acid were analyzed for invertigating the processing condition and quality factors in the salted and fermented krill. The results ascertained were shown that the propel concentration of salt was and addition of of ethyl alchool contributed to improve flavor and appearance of the salted and fermented krill. The amino-N of the salted and fermented krill showed a rapid increase as much as 3.2 times that of fresh krill. Free amino acid composition, aspartic acid, leucine, tyrosine, isoleucine and glutamic acid which were poor in fresh frozen krill showed a fast increasing tendency, whereas glycine, proline, lysine, arginine and alanine which were abundant in fresh frozen krill showed a slow increasing tendency during the process of salted fermenting." @default.
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- W643457752 date "1980-01-01" @default.
- W643457752 modified "2023-09-23" @default.
- W643457752 title "STUDIES ON THE UTILIZATION OF ANTARCTIC KRILL 3. Processing ad Quality Evaluation of Salted and Fermented Krill" @default.
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