DEGRADATION OF FISH MUSCLE DURING MECHANICAL DEBONING AND STORAGE WITH EMPHASIS ON LIPID OXIDATION-Reference-Cited by-同舟云学术

DEGRADATION OF FISH MUSCLE DURING MECHANICAL DEBONING AND STORAGE WITH EMPHASIS ON LIPID OXIDATION

Published:1977-11 Issue:6 Volume:42 Page:1646-1649
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LEE C. M.,TOLEDO R. T.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb08447.x/fullpdf

Reference16 articles.

1. J. Deng, 1974 . Protein-protein interaction and its role in fat or water binding in comminuted flesh products . Ph.D. dissertation. University of Georgia, Athens, GA.

2. Protein Instability in Minced Flesh from Fillets and Frames of Several Commercial Atlantic Fishes During Storage at −5 C

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