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Detection of native starches in meat products using histochemical Lugol Calleja method
Starch has been still used in food industry today as one of the main additives in foodstuffs. The reason for the use of starches in foodstuffs is their ability to bind water and to contribute to the coherent structure of the final product. However, the presence of starch in some foodstuffs is limited by legislation. These are especially meat products where legislation prohibits using starches. This study deals with determination of native starches using histochemical Lugol Calleja staining indoi:10.5219/335 fatcat:2p2elpahqvgbnhooh3mulnhcnu