Fluorescence of fish muscle: Causes of change occuring during frozen storage
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference41 articles.
1. Fluorescence of fish muscle: Description and measurement of changes occurring during frozen storage
2. Changes in sugar phosphates of chilled codling (Gadus callarias) muscle
3. Production of Dimethylamine in Muscle of Several Species of Gadoid Fish during Frozen Storage, Especially in Relation to Presence of Dark Muscle
4. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
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2. Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage;LWT - Food Science and Technology;2007-06
3. Lipid damage during frozen storage of Gadiform species captured in different seasons;European Journal of Lipid Science and Technology;2007-06
4. Utilisation of a rapid technique based on front-face fluorescence spectroscopy for differentiating between fresh and frozen–thawed fish fillets;Food Research International;2006-04
5. Fluorescence of Muscle and Connective Tissue from Cod and Salmon;Journal of Agricultural and Food Chemistry;2002-12-12
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