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