An Enzymatic Method Designed to Differentiate between Fresh and Frozen-thawed Fish
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06019.x/fullpdf
Reference10 articles.
1. Influence of Freezing and Thawing on the Release of Cytochrome Oxidase from Chicken's Liver and from Beef and Trout Muscle
2. Transaminases of Skeletal Muscle. 3. Influence of Freezing and Thawing on the Subcellular Distribution of Glutamic-Oxaloacetic Transaminase in Bovine and Porcine Muscle
3. Post-mortem changes in the lenses of fish eyes. II.—Effects of freezing, and their usefulness in determining the past history of the fish
4. Development of an enzymatie method to differentiate fresh and sea-frozen and thawed fish fillets
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