Differentiation of unfrozen and frozen-thawed kuruma prawn (Penaeus japonicus) from the activity of β-hydroxyacyl-CoA-dehydrogenase (HADH) in aqueous extracts-Reference-Cited by-同舟云学术

Differentiation of unfrozen and frozen-thawed kuruma prawn (Penaeus japonicus) from the activity of β-hydroxyacyl-CoA-dehydrogenase (HADH) in aqueous extracts

Published:1993-01 Issue:2 Volume:48 Page:127-129
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hoz L.,Fernández M.,Díaz O.,Ordóñez J.A.,Pavlov A.,García de Fernando G.D.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference13 articles.

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4. An objective method to differentiate between fresh and thawed trout meat;García de Fernando;Arch. Lebensmittelhyg.,1992

5. New biochemical methods of differentiating between fresh meat and thawed, frozen meat;Gottesman;Fleischwirtschaft,1983

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