Microbial Sensors for the Detection of Fish Freshness
- 1 May 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (3) , 592-595
- https://doi.org/10.1111/j.1365-2621.1987.tb06682.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- The Current Studies on the Freshness of Fish with Special Reference to Nucleic Acids and their Related CompoundsNIPPON SUISAN GAKKAISHI, 1970
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- Slow Freezing of Carp Muscle and Inosinic Acid FormationNature, 1957
- Variation of Ammonia Contents in Fish Meat by Heating under Pressure Relation between the Increase of Ammonia and the Freshness of FishNIPPON SUISAN GAKKAISHI, 1952