Water Content of Cod (Gadus callarias L.) Muscle
- 1 March 1960
- journal article
- Published by Springer Nature in Nature
- Vol. 185 (4714) , 692
- https://doi.org/10.1038/185692a0
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Chemical studies on the herring (Clupea Harengus). I.—Trimethylamine oxide and volatile amines in fresh, spoiling and cooked herring fleshJournal of the Science of Food and Agriculture, 1959
- Studies on protein denaturation in frozen fish. I.—Biological factors influencing the amounts of soluble and insoluble protein present in the muscle of the north sea codJournal of the Science of Food and Agriculture, 1958
- Studies on the north sea cod. III.—Effects of starvationJournal of the Science of Food and Agriculture, 1958
- THE BIOCHEMICAL COMPOSITION OF FISHPublished by Elsevier ,1957
- Variations in the Chemical Composition of HerringJournal of the Marine Biological Association of the United Kingdom, 1937