Effects of Ethylene Oxide on the Tissue and Flora of Fresh and Freeze Dried Cod Fillets
- 1 April 1967
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 30 (1) , 224-229
- https://doi.org/10.1111/j.1365-2672.1967.tb00292.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- The Formation of Persistent Toxic Chlorohydrins in Foodstuffs by Fumigation with Ethylene Oxide and with Propylene OxideJournal of Food Science, 1965
- THEPSEUDOMONASANDACHROMOBACTERGROUPS OF BACTERIA IN THE SPOILAGE OF MARINE WHITE FISHJournal of Applied Bacteriology, 1960
- The development of a numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in iceJournal of the Science of Food and Agriculture, 1953
- Amines in Fish Muscle: I. Colorimetric Determination of Trimethylamine as the Picrate SaltJournal of the Fisheries Research Board of Canada, 1945
- THE ACTION OF 1,2-EPOXIDES ON PROTEINSJournal of Biological Chemistry, 1944