An enzymic method for differentiating thawed and fresh fish fillets-Reference-Cited by-同舟云学术

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An enzymic method for differentiating thawed and fresh fish fillets

Published:1978-12 Issue:12 Volume:29 Page:1076-1082
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Rehbein Hartmut,Kress Gabriele,Schreiber Wolfgang

Publisher

Wiley

Subject

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

Reference19 articles.

1. Control of Fish Quality Fishing News (Books) Ltd, West Byfleet, London, 1975. p. 59.

2. ; On Testing the Freshness of Frozen Fish Fishing News (Books) Ltd, London, 1971,

3. Measuring changes that occur during frozen storage of fish: a review

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2. The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products;EFSA Journal;2021-01

3. Rapid Multiparameters Approach to Differentiate Fresh Skinless Sea Bass (Dicentrarchus labrax) Fillets from Frozen-Thawed Ones;Journal of Aquatic Food Product Technology;2019-02-04

4. Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests;Food Chemistry;2014-04

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