A STUDY OF RATE OF DECOMPOSITION OF HADDOCK MUSCLE AT VARIOUS TEMPERATURES AS INDICATED BY AMMONIA CONTENT12
- 1 November 1938
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 3 (6) , 589-598
- https://doi.org/10.1111/j.1365-2621.1938.tb17095.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The Measurement of Spoilage in FishJournal of the Biological Board of Canada, 1937
- Bestimmung des flüchtigen basischen Stickstoffs in Fischen als Maßstab für ihren FrischezustandZeitschrift für Lebensmittel-Untersuchung und Forschung, 1935
- Some observations on methods of estimating the degree of preservation of white fishJournal of the Society of Chemical Industry, 1935
- An Electrometric Method for Detection of Relative Freshness of HaddockIndustrial & Engineering Chemistry Analytical Edition, 1933
- DECOMPOSITION OF FREE AND COMBINED CYSTINE WITH SPECIAL REFERENCE TO CERTAIN EFFECTS PRODUCED BY HEATING FISH FLESHJournal of the American Chemical Society, 1927
- Some considerations concerning the salting of fishPublished by Biodiversity Heritage Library ,1920