Effect of freezing on the?-hydroxyacyl-CoA-dehydrogenase (HADH) activity of fish meat-Reference-Cited by-同舟云学术

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Effect of freezing on the?-hydroxyacyl-CoA-dehydrogenase (HADH) activity of fish meat

Published:1994-06 Issue:6 Volume:198 Page:465-468
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Pavlov A.,Garc�a de Fernando G. D.,D�az O.,Fern�ndez M.,L�pez D.,Ord��ez J. A.,Hoz L.

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/BF01192841.pdf

Reference9 articles.

1. Rehbein H (1992) Ital J Food Sci 4:75?86

2. Hamm R, Gottesman P (1982) 28th Eur Meet Meat Res Work Cong Madrid 1:152?155

3. Gottesman P, Hamm R (1983) Fleischwirtschaft 63:219?221

4. Werkmeister K, Demmer W (1986) Arch Lebensmittelhyg 37:6?8

5. García de Fernándo GD, Fernandez M, Díaz O, Ordóñez JA, Hoz L (1992) Arch Lebensmittelhyg 43:13?14

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2. β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares);Italian Journal of Food Safety;2019-10-01

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5. Evaluation of the Activities of Antioxidant Enzyme and Lysosomal Enzymes of the Longissimus dorsi Muscle from Hanwoo (Korean Cattle) in Various Freezing Conditions;Korean Journal for Food Science of Animal Resources;2014-12-31

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