Enzyme leakage in muscle tissue of rainbow trout (Oncorhynchus mykiss) related to various thawing treatments-Reference-Cited by-同舟云学术

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Enzyme leakage in muscle tissue of rainbow trout (Oncorhynchus mykiss) related to various thawing treatments

Published:1994-03 Issue:3 Volume:198 Page:253-257
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Nilsson Katarina,Ekstrand Bo

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01192605.pdf

Reference35 articles.

1. Fennema OR (1973) In: Fennema O, Powrei W, Marth E (eds) Low temperature preservation of foods and living matter. Dekker, New York, pp 202?222

2. Fennema OR (1978) Adv Cryog Eng 23:712?720

3. Fennema OR (1990) J Muscle Foods 1:363?381

4. Edwards M, Hall M (1988) Food Manuf 63:73,75

5. Jason AC (1974) IV. Int Congr Food Sci Technol Proc 7:146?157

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