The expressible fluid of fish fillets. I. —Nucleic acid as an index of cell damage in fillets frozen from both sides
- 1 January 1955
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 6 (1), 30-37
- https://doi.org/10.1002/jsfa.2740060106
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Ribose and the Maillard Reaction in Fish MuscleNature, 1953
- Fish tropomyosin and fish nucleotropomyosinBiochemical Journal, 1951
- HISTOLOGICAL CHARACTERISTICS, TENDERNESS, AND DRIP LOSSES OF BEEF IN RELATION TO TEMPERATURE OF FREEZINGJournal of Food Science, 1945
- A METHOD FOR STUDYING THE HISTOLOGICAL STRUCTURE OF FROZEN PRODUCTS. I. POULTRYJournal of Food Science, 1939
- An improved method for the colorimetric determination of phosphateBiochemical Journal, 1938
- Note on the Estimation of Phosphorus in BloodBiochemical Journal, 1924
- The Histological Changes in Frozen Fish and the alterations in the Taste and Physiological Properties of their flesh. A Resumé of Dr K. Reuter's InvestigationsEpidemiology and Infection, 1918