The free amino-acids of fish. II.—Fresh skeletal muscle from lemon sole (Pleuronectes microcephalus)
- 1 May 1959
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 10 (5), 282-286
- https://doi.org/10.1002/jsfa.2740100505
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Chemical changes occurring in cod muscle during chill storage and their possible use as objective indices of qualityJournal of the Science of Food and Agriculture, 1957
- Discoloration of Muscle Preparations from Codling (Gadus callarius) by Degradation Products of I-MethylhistidineNature, 1956
- The nitrogenous extractives from fresh fish muscle. III. —Comparison of several flat fishes and members of the herring-mackerel groupJournal of the Science of Food and Agriculture, 1955
- The free amino-acids of fish. I. —Taurine in the skeletal muscle of codling (Gadus callarias)Journal of the Science of Food and Agriculture, 1955