Fish and Shellfish Freezing

Author:

HEEN E.,KARSTI O.

Publisher

Elsevier

Reference335 articles.

1. Studies on bound water in fish meat. Discussion of the variation in the amount of bound water in fish meat during the processing of marine food products;Akiba;Bull. Japan. Soc. Sci. Fisheries,1955

2. Studies on bound water in fish muscle;Akiba;Mem. Fac. Fisheries Hokkaido Univ.,1961

3. Alm F. Upptiningsförfarandets inverkan på vätskeavrinningen från fryst torskfilé. (1957). Nordisk Kjölemöte (Meeting held Sept. 4-6, 1957, Bergen, Norway).

4. The green discoloration of frozen swordfish. I. Isolation of isovaleric acid-like substance from green colored flesh;Amano;Bull. Japan. Soc. Sci. Fisheries,1950

5. Studies on the green discoloration of frozen swordfish. II. Some experiments on the cause of the discoloration;Amano;Bull. Japan. Soc. Sci. Fisheries,1955

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