Measuring changes that occur during frozen storage of fish: a review
- 1 October 1975
- journal article
- review article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 10 (5), 483-496
- https://doi.org/10.1111/j.1365-2621.1975.tb00054.x
Abstract
No abstract availableKeywords
This publication has 74 references indexed in Scilit:
- Comparison of Changes in Trimethylamine, Dimethylamine, and Extractable Protein in Iced and Frozen Gadoid FilletsJournal of the Fisheries Research Board of Canada, 1973
- Effect of Season on Salt-Extractable Protein in Muscle from Trawler-Caught Cod and on its Stability During Frozen StorageJournal 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
- Formation of Dimethylamine in Stored Frozen Sea FishJournal of the Fisheries Research Board of Canada, 1970
- Reaction of Free Fatty Acids with Protein in Cod Muscle Frozen and Stored at −29 C after Aging in IceJournal of the Fisheries Research Board of Canada, 1969
- The Effect of Freezing and Frozen Storage on the Proteins of Fish MusclePublished by Elsevier ,1968
- Lipids of Cod Muscle and the Effect of Frozen StorageJournal of the Fisheries Research Board of Canada, 1966
- Lipid Hydrolysis in Frozen Cod MuscleJournal of the Fisheries Research Board of Canada, 1961
- Proteins in Fish Muscle. IV. Denaturation by SaltJournal of the Fisheries Research Board of Canada, 1952
- PROTEIN DENATURATION IN FROZEN AND STORED FISHaJournal of Food Science, 1951