On the effectiveness of EDTA in prolonging the shelf life of fresh fish
- 1 October 1972
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 149 (4), 196-204
- https://doi.org/10.1007/bf01855320
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Use of EDTA Compounds for the Preservation of Haddock FilletsJournal of the Fisheries Research Board of Canada, 1968
- Comparative Effectiveness of Ethylenediaminetetraacetic Acid and Chlortetracycline for Fish PreservationJournal of the Fisheries Research Board of Canada, 1968
- EDTA Inhibition of Inosine Monophosphate Dephosphorylation in Refrigerated Fishery ProductsJournal of Agricultural and Food Chemistry, 1968
- THE EFFECTIVENESS OF EDTA AS A FISH PRESERVATIVE1Journal of Milk and Food Technology, 1967
- Rapid estimations of hypoxanthine concentrations as indices of the freshness of chill-stored fishJournal of the Science of Food and Agriculture, 1964
- Rapid measures of nucleotide dephosphorylation in iced fish muscle. Their value as indices of freshness and of inosine 5′‐monophosphate concentrationJournal of the Science of Food and Agriculture, 1964
- The development of a numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in iceJournal of the Science of Food and Agriculture, 1953