Improved Utilization of Fish Protein—Quality Enhancement of Mechanically Deboned Fish
- 1 October 1979
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 12 (4) , 200-202
- https://doi.org/10.1016/s0315-5463(79)73136-1
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- FACTORS AFFECTING THE AUTOXIDATION OF LIPIDS IN MECHANICALLY DEBONED FISHJournal of Food Science, 1978
- Protein Instability In Frozen Storage Induced In Minced Muscle of Flatfishes By Mixture With Muscle of Red HakeCanadian Institute of Food Science and Technology Journal, 1977
- Protein Instability in Minced Flesh from Fillets and Frames of Several Commercial Atlantic Fishes During Storage at −5 CJournal of the Fisheries Research Board of Canada, 1975
- Effect of Temperature and pH on the Soluble Proteins of HamJournal of Food Science, 1966
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- Amines in Fish Muscle. V. Trimethylamine Oxide EstimationJournal of the Fisheries Research Board of Canada, 1952
- Amines in Fish Muscle: I. Colorimetric Determination of Trimethylamine as the Picrate SaltJournal of the Fisheries Research Board of Canada, 1945