Storage of New Zealand Jack Mackerel (Trachurus novaezelandiae) In Ice: Chemical, Microbiological and Sensory Assessment
- 1 November 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (6) , 1453-1456
- https://doi.org/10.1111/j.1365-2621.1984.tb12819.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Detection and Incidence of Specific Species of Spoilage Bacteria on FishApplied Microbiology, 1968
- Measurement of Hypoxanthine in Fish as a Method of Assessing FreshnessJournal of Food Science, 1964
- A New Method for Estimating the Freshness of FishNIPPON SUISAN GAKKAISHI, 1959