A comparison of the deterioration in quality of freeze dried flesh of halibut (Hippoglossus stenolepis) during storage in air and nitrogen at low water activities
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 52 (4), 561-572
- https://doi.org/10.1002/jsfa.2740520413
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Methionine oxidation and proline cis-trans isomerization in .ALPHA.s1-casein on emulsification with oxidized lipid.Agricultural and Biological Chemistry, 1987
- PRODUCTION AND BINDING OF MALONALDEHYDE DURING STORAGE OF COOKED PORKJournal of Food Science, 1972
- Problems in the determination of FDNB‐available lysineJournal of the Science of Food and Agriculture, 1971
- Freeze-dried turkey muscle I.—Changes in nitrogenous compounds and lipids of dehydrated turkey during storageJournal of the Science of Food and Agriculture, 1970
- The Reaction of Myosin with MalonaldehydeJournal of Food Science, 1967
- Reaction of Malonaldehyde with ProteinJournal of Food Science, 1967
- The reaction of an autoxidized lipid with proteinsJournal of Oil & Fat Industries, 1965
- The estimation of the available lysine in animal-protein foodsBiochemical Journal, 1960
- ON THE AVAILABLE LYSINE IN PROTEIN OF FISH AND ALGAENIPPON SUISAN GAKKAISHI, 1960
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959