FREEZING, PACKAGING AND FROZEN STORAGE OF FISH
- 1 January 1956
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 21 (1) , 42-46
- https://doi.org/10.1111/j.1365-2621.1956.tb16890.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Paper-electrophoretic analysis of protein extracted at low ionic strength from fish skeletal muscleBiochemical Journal, 1955
- Rigor mortis in beefJournal of the Science of Food and Agriculture, 1954
- DENATURATION OF MYOSIN DURING DEFROSTING OF FROZEN FISHJournal of Food Science, 1954
- Studies on the proteins of fish skeletal muscle. 2. Electrophoretic analysis of low ionic strength extracts of several species of fishBiochemical Journal, 1953
- PROTEIN DENATURATION IN FROZEN AND STORED FISHaJournal of Food Science, 1951