EFFECT OF HANDLING AND PROCESSING ON DISCOLORATION OF ALBACORE TUNA
- 1 March 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (2) , 557-578
- https://doi.org/10.1111/j.1365-2621.1977.tb01550.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Spectroscopic Observation on the Orange Discolored Meat of Canned Tuna FishNIPPON SUISAN GAKKAISHI, 1973
- 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
- ACCURACY OF PREDICTING OCCURRENCE OF GREENING IN TUNA BASED ON CONTENT OF TRIMETHYLAMINE OXIDEJournal of Food Science, 1971
- Formation of a Green Pigment from Tuna MyoglobinsJournal of Food Science, 1969
- Assessment of Green Tuna: Determining Trimethylamine Oxide and its Distribution in Tuna MusclesJournal of Food Science, 1969
- Studies on “Green” Tuna-IVNIPPON SUISAN GAKKAISHI, 1967