STUDIES ON FISH MUSCLE PROTEIN - NUTRITIONAL CONSEQUENCES OF CHANGES OCCURRING DURING FROZEN STORAGE

被引：0

作者：

POULTER, RG ^{[1
]}

LAWRIE, RA ^{[1
]}

机构：

[1] UNIV NOTTINGHAM,DEPT APPL BIOCHEM & NUTR,FOOD SCI LABS,LOUGHBOROUGH LE12 5RD,LEICESTERSHIRE,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1977年 / 28卷 / 08期

关键词：

D O I：

暂无

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：701 / 709

页数：9

共 50 条

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[22] STUDIES ON FISH MUSCLE PROTEIN - NUTRITIONAL CONSEQUENCES OF ADDING LOW CONCENTRATIONS OF FORMALDEHYDE AND-OR LINOLEIC-ACID TO COD MUSCLE
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[23] PARTIAL FREEZING AS A MEANS OF PRESERVING FRESHNESS OF FISH .2. CHANGES IN PROPERTIES OF PROTEIN DURING STORAGE OF PARTIALLY FROZEN SEA BASS MUSCLE
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[30] PHYSICAL AND CHEMICAL CHANGES IN FISH MUSCLE DURING COLD STORAGE
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