The connective tissues of fish. II. Gaping in commercial species of frozen fish in relation to rigor mortis
- 1 March 1969
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 4 (1), 39-44
- https://doi.org/10.1111/j.1365-2621.1969.tb01495.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The connective tissues of fishInternational Journal of Food Science & Technology, 1968
- Protein denaturation in frozen fish. X.—changes in cod muscle in the unfrozen state, with some further observations on the principles underlying the cell fragility methodJournal of the Science of Food and Agriculture, 1965
- Protein denaturation in frozen fish. VII.—Effect of the onset and resolution of rigor mortis on denaturationJournal of the Science of Food and Agriculture, 1962
- Protein denaturation in frozen fish. V.—Development of the cell fragility method for measuring cold-storage changes in the muscleJournal of the Science of Food and Agriculture, 1962