The expressible fluid of fish fillets. VII.—freezing damage and protein denaturation under pressure
- 1 May 1958
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 9 (5) , 249-257
- https://doi.org/10.1002/jsfa.2740090501
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- The expressible fluid of fish fillets. V.—Cell damage in fillets frozen from one side: The general pictureJournal of the Science of Food and Agriculture, 1957
- Influence of Freezing-rate on the Denaturation of Cold-stored FishNature, 1956
- Measurement of Denaturation of Fish ProteinNature, 1956
- The expressible fluid of fish fillets. III. —Nucleic acid from unfrozen cod under various conditionsJournal of the Science of Food and Agriculture, 1955
- The expressible fluid of fish fillets. II. —Method of determinationJournal of the Science of Food and Agriculture, 1955
- The expressible fluid of fish fillets. I. —Nucleic acid as an index of cell damage in fillets frozen from both sidesJournal of the Science of Food and Agriculture, 1955
- A simple tissue homogenizerJournal of the Science of Food and Agriculture, 1950