Glycolysis and ATP Degradation in Cod (Gadus morhua) at Subzero Temperatures in Relation to Thaw Rigor-Reference-Cited by-同舟云学术

Glycolysis and ATP Degradation in Cod (Gadus morhua) at Subzero Temperatures in Relation to Thaw Rigor

Published:2001-03 Issue:2 Volume:34 Page:81-88
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Cappeln Gertrud,Jessen Flemming

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Rates of postmortem metabolism in frozen animal tissues;BEHNKE;Journal of Agriculture and Food Chemistry,1973

2. The influence of freshness of the fish, freezing temperature, thawing rate and thawing temperature on thaw rigor;BITO;Bullentin of Tokai Regional Fisheries Research Laboratory,1986

3. Changes in sugar phosphate and lactate concentration in trawled cod (Gadus callerias) muscle during frozen storage;BURT;Journal of the Science of Food and Agriculture,1971

4. Synthesis and degradation of adenosine triphosphate in cod (Gadus morhua) at subzero temperatures;CAPPELN;Journal of the Science of Food and Agriculture,1999

5. A method for the extraction of glycogen and metabolites from a single muscle sample;DALRYMPLE;Journal of Food Technology,1973

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