[Buffer capacity of the flesh of fish in relation to hydrochloric acid as a test of freshness].
HACKER
R
R
D001329:Autolysis; D002021:Buffers; D004046:Dietetics; D005399:Fishes; D006851:Hydrochloric Acid; D006863:Hydrogen-Ion Concentration; D052756:Nutritional Sciences; D009752:Nutritional Status
D002021:Buffers; D006851:Hydrochloric Acid
AUTOLYSIS; FISH; HYDROGEN ION CONCENTRATION; NUTRITION AND DIETETICS
Das Pufferungsvermögen von Fischfleisch gegenüber Salzsäure als Massstab für seinen Frischezustand.