Comparison of methods of differentiating between fresh and frozen-thawed fish or fillets
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference37 articles.
1. Use of β-hydroxyacyl-CoA-dehydrogenase (HADH) activity to differentiate frozen from unfrozen fish and shellfish
2. Le 8e Colloque des Etudes Malaises et Indonésiennes en Europe (Kungälv, Suède, 15-20 juin 1991)
3. β-hydroxyacyl-CoA-dehydrogenase (HADH) differentiates unfrozen from frozen-thawed crawfish (Procambarus clarkii) and trout (Salmo gairdneri) meat
4. Effect of freezing on the?-hydroxyacyl-CoA-dehydrogenase (HADH) activity of fish meat
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