Chemical and bacteriological changes in fish muscle during heating and drying at 30 °C-Reference-Cited by-同舟云学术

Chemical and bacteriological changes in fish muscle during heating and drying at 30 °C

Author:

Howgate P. F.,Ahmed S. F.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference18 articles.

1. Fish Saving: a History of Fish Processing from Ancient to Modern Times Leonard Hill (Books) Ltd, London. 1955.

2. Indo-Pacific Fisheries Council. Regional Study No. 4. Fish Processing in the Indo-Pacific Area F.A.O., Rome. 1967.

3. In Fundamental Aspects of the Dehydration of Foodstuffs The Society of Chemical Industry, London. 1958, p. 167.

4. In Symposium on Foods: Chemistry and Physiology of Flavours ( ; ; , eds.) The Avi Publishing Company, Inc., Westport, Connecticut. 1967, p. 267.

5. In Recent Advances in Food Science ( ; , eds.) Butter-worths, London. 1962, p. 74.

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