The effect of slaughter method on the quality of rainbow trout (Salmo gairdneri) during storage on ice
- 1 February 1989
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 24 (1), 69-79
- https://doi.org/10.1111/j.1365-2621.1989.tb00620.x
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Effect of delayed icing on the storage life of rainbow troutInternational Journal of Food Science & Technology, 1986
- Influence of death condition and freshness on the gel-forming property of fish.NIPPON SUISAN GAKKAISHI, 1986
- The fate of the large proteins of the myofibril during tenderising treatmentsMeat Science, 1984
- Effect of Postmortem Storage on Degradation of the Myofibrillar Protein Titin in Bovine Longissimus MuscleJournal of Food Science, 1983
- Postmortem breakdown of ATP and glycogen in ground muscle: A reviewMeat Science, 1977
- TECHNIQUES FOR STUNNING CHANNEL CATFISH AND THEIR EFFECTS ON PRODUCT QUALITYJournal of Food Science, 1973
- Studies on Fish Muscle Protease-INIPPON SUISAN GAKKAISHI, 1969
- Multiple Range and Multiple F TestsBiometrics, 1955
- Handling Effect upon Biochemical Change in the Fish Muscle Immediately after Catch-IINIPPON SUISAN GAKKAISHI, 1953
- Handling Effect upon Biochemical Change in the Fish Muscle Immediately after Catch-INIPPON SUISAN GAKKAISHI, 1953