Changes in the pH and buffering capacity of fish during spoilage
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference47 articles.
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2. (b) Some Bacteriological Aspects of Handling, Processing and Distribution of Fish, by J. M. SHEWAN, B.SC., PH.D., A.R.I.C., Principal Scientific Officer, Department of Scientific and Industrial Research, Torry Research Station
3. Symp. biochem. Soc., No. 6, 1951, 28
4. The Hydrogen Ion Concentration of the Muscles of Marine Animals
5. HYDROGEN ION CONCENTRATION OF FISH MUSCLE
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