Spoilage of Fish and Its Preservation by Chemical Agents

Author:

Tomiyasu Yukio,Zenitani Buhei

Publisher

Elsevier

Reference160 articles.

1. Studies on the dehydroacetic acid. III. Preservative effects of DHA to fish and fish products;Aiso;Rept. Inst. Putrefaction Research Chiba Univ.,1951

2. Chemical studies on the freshness test of aquatic food products;Amano;Bull. Tokai Regional Fisheries Research Lab.,1950

3. Studies on the green discoloration of frozen swordfish. I. Isolation of isovaIeric acid-like substance from the green-colored flesh;Amano;Bull. Japan. Soc. Sci. Fisheries,1950

4. Amano, K. 1952. The tests of fish-freshness. Monthly Rept. Inspect. Fish. Products.NO. 44, 3–6; NO. 45, 9–12; NO. 46, 16–19; NO. 47, 9–12.

5. Studies on the green discoloration of frozen sword-fish. II. Some experiments on the discoloration;Amano;Bull. Japan. Soc. Sci. Fisheries,1953

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