GRADING FISH FOR QUALITY .1. TRIMETHYLAMINE VALUES OF FILLETS CUT FROM GRADED FISH

被引：35

作者：

CASTELL, CH

GREENOUGH, MF

RODGERS, RS

MACFARLANE, AS

机构：

来源：

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA | 1958年 / 15卷 / 04期

关键词：

D O I：

10.1139/f58-036

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

收藏

页码：701 / 716

页数：16

相关论文

共 5 条

[1] Dyer W. J., 1945, JOUR FISH RES BD CANADA, V6, P351
[2] FAZZINA T, 1958, JAN ATL FISH TECHN C
[3] POST-MORTEM CHANGES IN THE LENSES OF FISH EYES - ASSESSMENT OF STORAGE TIME AND FISH QUALITY
LOVE, RM
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1954, 5 (12) : 566 - 572
[4] THE DEVELOPMENT OF A NUMERICAL SCORING SYSTEM FOR THE SENSORY ASSESSMENT OF THE SPOILAGE OF WET WHITE FISH STORED IN ICE
SHEWAN, JM
MACINTOSH, RG
TUCKER, CG
EHRENBERG, ASC
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1953, 4 (06) : 283 - 298
[5] SOUDAN F, 1956, JUN FISH PROC TECHN