Effect of Hypoxanthine on the Flavor of Fresh and Stored Low-Dose-Irradiated Petrale Sole Fillets
- 1 November 1965
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 30 (6) , 1063-1067
- https://doi.org/10.1111/j.1365-2621.1965.tb01887.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The Influence of Ante‐Mortem Factors and Gamma Irradiation on the ‐Degradation of 5′‐Ribonucleotides in the Muscle f English Sole (Parophrys vetulus)Journal of Food Science, 1965
- Measurement of Hypoxanthine in Fish as a Method of Assessing FreshnessJournal of Food Science, 1964
- Composition and Palatability of Porbeagle FleshJournal of the Fisheries Research Board of Canada, 1963
- Nucleotide Degradation in the Muscle of Iced Haddock (Gadus aeglefinus), Lemon Sole (Pleuronectes microcephalus), and Plaice (Pleuronectes platessa)Journal of Food Science, 1963