Postmortem Changes of Cultivated Atlantic Salmon and Their Effects on Salt Uptake-Reference-Cited by-同舟云学术

Postmortem Changes of Cultivated Atlantic Salmon and Their Effects on Salt Uptake

Published:2006-07-20 Issue:4 Volume:63 Page:634-637
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

WANG D.,TANG J.,CORREIA L.R.,GILL T.A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15801.x/fullpdf

Reference33 articles.

1. Postmortem tenderization of fish muscle due to weakening of pericellular connective tissue;Ando;Nippon Suisan Gakkaishi,1993

2. Rigor mortis assessment of Atlantic salmon (Salmo salar) and effects of stress;Berg;J. Food Sci.,1997

3. Bito , M. Yamada , K. Mikumo , Y. Amano , K. 1983 Studies on rigor mortis of fish. I. Difference in the mode of rigor mortis among some varieties of fish by modified Cutting's method Bull. Tokai Reg. Fish. Res. Lab. 89 96

4. Adenine nucleotide degradation in modified atmosphere chill-stored fresh fish;Boyle;J. Food Sci.,1991

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