Chemical changes occurring in cod muscle during chill storage and their possible use as objective indices of quality-Reference-Cited by-同舟云学术

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Chemical changes occurring in cod muscle during chill storage and their possible use as objective indices of quality

Published:1957-08 Issue:8 Volume:8 Page:491-498
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Shewan J. M.,Jones N. R.

Publisher

Wiley

Subject

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

Reference35 articles.

1. , & , ‘The Nation's Food’, Chap. XXI, ‘The Chemical Composition of Fish’, 1946 (London: Soc. Chem. Ind. )

2. Fluctuations in the Water and Fat Content of the Cod

3. Rep. Sea Fish. Inst., Gdynia, 1951, No. 6, 145

4. Biochem. Soc. Symp., 1951, No. 6, p. 28

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