Inhibition and Promotion of Post‐Mortem Lipid Hydrolysis. in the Flesh of Fish
- 1 November 1962
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 27 (6) , 551-559
- https://doi.org/10.1111/j.1365-2621.1962.tb00139.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- New Factors Involved in the Denaturation of Frozen Cod Muscle ProteinaJournal of Food Science, 1962
- Lipase and phospholipase activity in fish skeletal muscle and its relationship to protein denaturationJournal of the Science of Food and Agriculture, 1962
- Fat Hydrolysis in Frozen Fillets of Lingcod and Pacific Gray CodJournal of the Fisheries Research Board of Canada, 1962
- Lipid Hydrolysis in Frozen Cod MuscleJournal of the Fisheries Research Board of Canada, 1961
- Phospholipid hydrolysis in cod flesh stored at various temperaturesJournal of the Science of Food and Agriculture, 1960
- Studies on the enzymic hydrolysis of monophosphoinositide by phospholipase preparations from P. notatum and ox pancreasBiochimica et Biophysica Acta, 1959
- Proteins in Fish Muscle. 13. Lipid HydrolysisJournal of the Fisheries Research Board of Canada, 1959
- The expressible fluid of fish fillets. VIII.—cell damage in slow freezingJournal of the Science of Food and Agriculture, 1958
- Storage of Frozen Rosefish FilletsJournal of the Fisheries Research Board of Canada, 1956
- Storage of Frozen Plaice FilletsJournal of the Fisheries Research Board of Canada, 1956