Spoilage of Fish and Its Preservation by Chemical Agents
- 1 January 1957
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 86 references indexed in Scilit:
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- Studies on Preservation of Marine Products by Chemicals-IIINIPPON SUISAN GAKKAISHI, 1955
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- On the Two New Myxosporidia, Chloromyxum musculoliquefaciens sp. nov. and Neochloromyxum cruciformum gen. et sp. nov., From the Jellied Muscle of Swordfish, Xiphias gladius Linne, and Common Japanese Sea-Bass, Lateolabrax japonicus (TEMMINK et SCHLEGEL)NIPPON SUISAN GAKKAISHI, 1954
- Urea Content and Ammonia Formation of the Muscle of Cartilaginous Fishes-IINIPPON SUISAN GAKKAISHI, 1954
- Changes in the pH and buffering capacity of fish during spoilageJournal of the Science of Food and Agriculture, 1953
- The Action of Hydroxylamine on BacteriaJournal of the Fisheries Research Board of Canada, 1953
- Action of Sulpha Compounds, Antibiotics and Nitrite on Growth of Bacteria in Fish FleshJournal of the Fisheries Research Board of Canada, 1948
- Comparative Value of Germicidal Ices for Fish PreservationJournal of the Fisheries Research Board of Canada, 1948
- Eine auf neuer Grundlage beruhende Methode zur Bestimmung der Verdorbenheit von Fleisch, Fisch und FettAnalytical and Bioanalytical Chemistry, 1937