A rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere
- 1 December 2000
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 35 (6) , 549-554
- https://doi.org/10.1046/j.1365-2621.2000.00405.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Refrigerated Storage (2 °C) of Sole (Solea solea) Fillets under CO2-Enriched AtmospheresJournal of Agricultural and Food Chemistry, 1998
- Determination of ATP related compounds in fresh and canned tuna fish by HPLCFood Chemistry, 1997
- Chemical and sensory changes in haddock and herring stored under modified atmosphereInternational Journal of Food Science & Technology, 1994
- Changes in Biochemical and Bacteriological Quality of Grass Prawn during Transportation by Icing and OxygenatingJournal of Food Science, 1990
- Objective analysis of seafood qualityFood Reviews International, 1990
- Effect of storage temperature on the dephosphorylation of nucleotides in fish muscle.NIPPON SUISAN GAKKAISHI, 1987
- The microbial flora of herring fillets after storage in carbon dioxide, nitrogen or air at 2°CJournal of Applied Bacteriology, 1983
- SHELF‐LIFE STUDIES ON CARBON DIOXIDE PACKAGED FINFISt FROM THE GULF OF MEXICOJournal of Food Science, 1980
- Isocratic separation of some purine nucleotide, nucleoside, and base metabolites from biological extracts by high-performance liquid chromatographyJournal of Chromatography A, 1976
- A New Method for Estimating the Freshness of FishNIPPON SUISAN GAKKAISHI, 1959