Studies on Preservation of Marine Products by Chemicals-III
- 1 January 1955
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 20 (12) , 1099-1104
- https://doi.org/10.2331/suisan.20.1099
Abstract
In the present report, bactericidal effect of nitrofuran derivatives is examined as compared with some chemicals already used for food preservative such as P-hydroxy butyl benzoate, salicylic acid. Nitrofuran compounds are found more effective in low concentration than usual focd preservatives and upon the bases of these observations, method of application of the compound for fish and fish products is also discussed.Keywords
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