Total, non-volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice-Reference-Cited by-同舟云学术

Total, non-volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice

Published:1987 Issue:4 Volume:38 Page:373-377
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Barassi Carlos A.,Pécora Rolando P.,Roldán Hugo,Trucco Raúl E.

Publisher

Wiley

Subject

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

Reference7 articles.

1. Quality control development in fish and fish products. (In Span.). Fisheries Development Project FAO-Argentine Technical Communication No. 39, 1974, FAO.

2. Storage life of chilled Patagonian hake (Merluccius hubbsi)

3. Effect of storing hake (Merluccius merluccius hubbsi) on ice on the viscosity of the extract of soluble muscle protein

4. Seasonal variation in the viscosity of the extracts of muscle proteins of hake (Merluccius hubbsi) stored on ice

5. Increase on free fatty acids during ripening of anchovies (Engraulis anchoíta)

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