PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN-STORED DEBONED (MINCED) FISH FLESH-Reference-Cited by-同舟云学术

PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN-STORED DEBONED (MINCED) FISH FLESH

Published:1977-07 Issue:4 Volume:42 Page:900-905
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

NAKAYAMA T.,YAMAMOTO M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12633.x/fullpdf

Reference9 articles.

1. IMPROVED ACCEPTANCE AND SHELF LIFE OF FROZEN MINCED FISH WITH SHRIMP

2. E. Bilinski, 1975 . Development of rancidity in frozen minced fish blocks. Presented at the 18th Annual Conference of the Canadian Institute of Food Science and Technology , Halifax, Nova Scotia, June 2-4.

3. Thiobarbituric Acid Value, Total Long-Chain Free Fatty Acids, and Flavor of Pacific Halibut (Hippoglossus stenolepis) and Chinook Salmon (Oncorhynchus tshawytscha) Frozen at Sea

4. FROZEN STORAGE KEEPING QUALITY OF MINCED BLACK ROCKFISH (Sebastes spp.) IMPROVED BY COLD-WATER WASHING AND USE OF FISH BINDER

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