The Effects of On-Board Handling and Frozen Storage on Gaping in Hoki(Macruronus novaezelandiae)
- 11 March 1997
- journal article
- Published by Taylor & Francis in Journal of Aquatic Food Product Technology
- Vol. 6 (2) , 33-44
- https://doi.org/10.1300/j030v06n02_04
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Fine structure of the myocommata‐muscle fibre junction in hoki (Macruronus novaezelandiae)Journal of the Science of Food and Agriculture, 1988
- Muscle Fiber–Connective Tissue Junctions in the Fish Blue Grenadier (Macruronus novaezelandiae). A Scanning Electron Microscope StudyJournal of Food Science, 1985
- Minced Fish Production From Capelin (Mallotus villosus). A New Method for Gutting, Skinning and Removal of Fat from Small Fatty Fish SpeciesJournal of Food Science, 1982
- The connective tissues of fish. II. Gaping in commercial species of frozen fish in relation to rigor mortisInternational Journal of Food Science & Technology, 1969