Stability of the Minced Flesh of Argentine (Argentina silus) and Roundnose Grenadier (Coryphœnoides rupestris) During Storage at —10°C
- 1 January 1979
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 12 (1), 40-41
- https://doi.org/10.1016/s0315-5463(79)73035-5
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- CHEMICAL AND SENSORY ANALYSIS OF ROUNDNOSE GRENADIER (Coryphaenoides rupestris) STORED IN ICEJournal of Food Science, 1976
- Protein Instability in Minced Flesh from Fillets and Frames of Several Commercial Atlantic Fishes During Storage at −5 CJournal of the Fisheries Research Board of Canada, 1975
- Effects of Formaldehyde on Salt Extractable Proteins of Gadoid MuscleJournal of the Fisheries Research Board of Canada, 1973
- Production of Dimethylamine in Muscle of Several Species of Gadoid Fish during Frozen Storage, Especially in Relation to Presence of Dark MuscleJournal of the Fisheries Research Board of Canada, 1971
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959
- PROTEIN DENATURATION IN FROZEN AND STORED FISHaJournal of Food Science, 1951