Rapid estimations of hypoxanthine concentrations as indices of the freshness of chill-stored fish
- 1 November 1964
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (11), 763-774
- https://doi.org/10.1002/jsfa.2740151105
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
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- Chemical changes occurring in cod muscle during chill storage and their possible use as objective indices of qualityJournal of the Science of Food and Agriculture, 1957
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- The reduction of cytochrome c by hypoxanthine and xanthine oxidaseBiochemical Journal, 1952