Extending Shelf‐Life of Fresh Wet Red Hake and Salmon Using CO2‐O2 Modified Atmosphere and Potassium Sorbate Ice at 1°C
- 1 July 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (4) , 1048-1054
- https://doi.org/10.1111/j.1365-2621.1982.tb07619.x
Abstract
No abstract availableKeywords
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- An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt—Part IInternational Journal of Food Science & Technology, 1972
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951