Rapid Assessment of Quality Parameters for Frozen Cod Using Near Infrared Spectroscopy-Reference-Cited by-同舟云学术

Rapid Assessment of Quality Parameters for Frozen Cod Using Near Infrared Spectroscopy

Published:1998-11 Issue:7-8 Volume:31 Page:648-652
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bechmann Iben Ellegaard,Jørgensen Bo.M.

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. Williams, P. Norris, K. H. Near-infrared technology in the agricultural and food industries, American Association of Cereal Chemists Inc. St. Paul, Minn. USA, 1987

2. Effect of temperature fluctuations on quality of frozen fish;Kozima;Refrigeration,1983

3. Biochemical Reactions in Fish Muscle During Frozen Storage;Haard,1990

4. Theories of protein denaturation during frozen storage of fish flesh;Shenuoda,1980

5. Denaturation of fish proteins during frozen storage: role of formaldehyde;Sotelo;Zeitschrift für Lebensmittel-Untersuchung und-Forschung,1995

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