Influence of Some Preservatives on the Quality of Prepacked Cod Fillets in Relation to the Oxygen Permeability of the Film
- 1 June 1972
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 35 (2) , 351-356
- https://doi.org/10.1111/j.1365-2672.1972.tb03707.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Microbiological Changes in Prepacked Cod Fillets in Relation to the Oxygen Permeability of the FilmJournal of Applied Bacteriology, 1971
- Amines in Fish Muscle: I. Colorimetric Determination of Trimethylamine as the Picrate SaltJournal of the Fisheries Research Board of Canada, 1945
- Reduction of Trimethylamine Oxide by Bacteria: 1. The EnterobacteriaceaeJournal of the Fisheries Research Board of Canada, 1943
- Studies of Fish Spoilage: II. The Origin of Trimethylamine Produced during the Spoilage of Cod Muscle Press JuiceJournal of the Fisheries Research Board of Canada, 1938
- Bestimmung des flüchtigen basischen Stickstoffs in Fischen als Maßstab für ihren FrischezustandZeitschrift für Lebensmittel-Untersuchung und Forschung, 1935