Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science,Oceanography,Ocean Engineering
Reference26 articles.
1. Beatty, S. A., 1938: Studies of fish spoilage. II. The origin of trimethylamine produced during the spoilage of cod muscle press juice. J. Fish. Res. Bd. Canada,4, 63–68.
2. —— and Gibbons, N. E., 1937: The measurement of spoilage in fish. J. Fish. Res. Bd. Canada,3, 77–91.
3. Bramstedt, F., 1957: Geschmacks- und Geruchsstoffe im Fischfleisch. Arch. Fischereiwiss.,8, 94–103.
4. —— und Wurzbacher, I., 1960: Biochemische Untersuchungen zur Frage der Aufstellung von Güteklassen bei Seefischen. Fette, Seifen, Anstrichmittel,62, 513–517.
5. Castell, C. H., and Triggs, R. E., 1955: Spoilage of haddock in the trawlers at sea: the measurement of spoilage and standards of quality. J. Fish. Res. Bd. Canada,12, 329–341.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献