Relevance of trimethylamine oxide demethylase activity and haemoglobin content to formaldehyde production and texture deterioration in frozen stored minced fish muscle-Reference-Cited by-同舟云学术

Relevance of trimethylamine oxide demethylase activity and haemoglobin content to formaldehyde production and texture deterioration in frozen stored minced fish muscle

Published:1988 Issue:3 Volume:43 Page:261-276
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

Publisher

Wiley

Subject

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

Reference25 articles.

1. 1973 Bestimmung des Hexamethylentetramin. In: Fische und Fischerzeugnisse, eds . Paul Parey, Berlin and Hamburg, pp 231–232.

2. 1982 Food Texture and Viscosity. Academic Press, New York, p 12.

3. Comparison of Changes in Trimethylamine, Dimethylamine, and Extractable Protein in Iced and Frozen Gadoid Fillets

4. Effects of Formaldehyde on Salt Extractable Proteins of Gadoid Muscle

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