Fluorescence of fish muscle: Causes of change occuring during frozen storage
- 1 November 1982
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 33 (11), 1143-1151
- https://doi.org/10.1002/jsfa.2740331112
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Fluorescence of fish muscle: Description and measurement of changes occurring during frozen storageJournal of the Science of Food and Agriculture, 1982
- Fluorescent lipid autoxidation productsJournal of Agricultural and Food Chemistry, 1975
- EFFECT OF SODIUM PYRUVATE ON THE TEXTURE OF FROZEN STORED COD FILLETSJournal of Food Science, 1975
- The anaerobic decomposition of ascorbic acid in the pH range of foods and in more acid solutionsJournal of the Science of Food and Agriculture, 1971
- Heavy Metal Ions and the Development of Rancidity in Blended Fish MuscleJournal of the Fisheries Research Board of Canada, 1968
- Oxidative Rancidity in Frozen Stored Cod FilletsJournal of the Fisheries Research Board of Canada, 1966
- Cause and Control of Spurious Thiobarbituric Acid Values from Fish Muscle in the Presence of Inorganic Iron SaltsJournal of the Fisheries Research Board of Canada, 1966
- Changes in sugar phosphates of chilled codling (Gadus callarias) muscleJournal of the Science of Food and Agriculture, 1961
- Kinetics of phosphate-buffered, Ribose-amino reactions at 40° and 70% relative humidity: Systems related to the ‘Browning’of dehydrated and salt codJournal of the Science of Food and Agriculture, 1959
- The Maillard Reaction in Fish ProductsJournal of the Fisheries Research Board of Canada, 1950