PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN-STORED DEBONED (MINCED) FISH FLESH
- 1 July 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4), 900-905
- https://doi.org/10.1111/j.1365-2621.1977.tb12633.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- OBJECTIVE EVALUATSON OF TEXTURE OF MINCED BLACK ROCKFISH (Sebastes spp.) DURING FROZEN STORAGEJournal of Food Science, 1976
- IMPROVED ACCEPTANCE AND SHELF LIFE OF FROZEN MINCED FISH WITH SHRIMPJournal of Food Science, 1976
- FROZEN STORAGE KEEPING QUALITY OF MINCED BLACK ROCKFISH (Sebastes spp.) IMPROVED BY COLD‐WATER WASHING AND USE OF FISH BINDERJournal of Food Science, 1975
- Thiobarbituric Acid Value, Total Long-Chain Free Fatty Acids, and Flavor of Pacific Halibut (Hippoglossus stenolepis) and Chinook Salmon (Oncorhynchus tshawytscha) Frozen at SeaJournal of the Fisheries Research Board of Canada, 1973
- Direct Determination of the Thiobarbituric Acid Value in Trichloracetic Acid Extracts of Fish as a Measure of Oxidative RancidityFette, Seifen, Anstrichmittel, 1970
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960