VERY RAPID ACCUMULATION OF HYPOXANTHINE IN MUSCLE OF REDFISH STORED IN ICE

被引：14

作者：

FRASER, DI

SIMPSON, SG

DYER, WJ

机构：

来源：

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA | 1968年 / 25卷 / 04期

关键词：

D O I：

10.1139/f68-074

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

页码：817 / &

共 12 条

[1]

BURT JR, 1967, FAO TECH C FREEZING

[2] NUCLEOTIDE DEGRADATION AND QUALITY IN ORDINARY AND RED MUSCLE OF ICED AND FROZEN SWORDFISH (XIPHIAS GLADIUS) [J].

DYER, WJ ;

FRASER, DI ;

LOHNES, DP .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1966, 23 (12) :1821-&

[3]

DYER WJ, 1959, J ASSOC OFF AGR CHEM, V42, P292

[4] NUCLEOTIDE DEGRADATION AND ORGANOLEPTIC QUALITY IN FRESH AND THAWED MACKEREL MUSCLE HELD AT AND ABOVE ICE TEMPERATURE [J].

FRASER, DI ;

PITTS, DP ;

DYER, WJ .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1968, 25 (02) :239-&

[5] NUCLEOTIDE DEGRADATION MONITORED BY THIN-LAYER CHROMATOGRAPHY AND ASSOCIATED POSTMORTEM CHANGES IN RELAXED COD MUSCLE [J].

FRASER, DI ;

DINGLE, JR ;

HINES, JA ;

NOWLAN, SC ;

DYER, WJ .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1967, 24 (08) :1837-&

[6] MEASUREMENT OF HYPOXANTHINE CONCENTRATION IN CANNED HERRING AS AN INDEX OF FRESHNESS OF RAW MATERIAL WITH A COMMENT ON FLAVOUR RELATIONS [J].

HUGHES, RB ;

JONES, NR .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (09) :434-+

[7] RAPID ESTIMATIONS OF HYPOXANTHINE CONCENTRATIONS AS INDICES OF FRESHNESS OF CHILL-STORED FISH [J].

JONES, NR ;

MURRAY, CK ;

LIVINGST.EI ;

MURRAY, J .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1964, 15 (11) :763-&

[8]

JONES NR, 1965, 11 P INT C REFR MUN, V2, P917

[9] NUCLEOTIDE DEGRADATION IN MUSCLE OF ICED HADDOCK (GADUS AEGLEFINUS), LEMON SOLE (PLEURONECTES MICROCEPHALUS), AND PLAICE (PLEURONECTES PLATESSA) [J].

KASSEMSARN, BO ;

JONES, NR ;

PEREZ, BS ;

MURRAY, J .

JOURNAL OF FOOD SCIENCE, 1963, 28 (01) :28-&

[10] VITAMIN A SUPPLEMENTS AND HYPOXANTHINE-URIC ACID AND NUCLEOTIDE CONTENT OF SELECTED BEEF MUSCLES [J].

MEYER, DD ;

VAIL, GE ;

BRAMBLETT, VD ;

MARTIN, TG ;

HARRINGTON, RB .

JOURNAL OF FOOD SCIENCE, 1967, 32 (03) :289-+

← 1 2 →