ROLE OF COFACTORS IN BREAKDOWN OF TMAO IN FROZEN RED HAKE MUSCLE

被引：17

作者：

BANDA, MCM ^{[1
]}

HULTIN, HO ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,MASSACHUSETTS AGR EXPT STN,MARINE FOODS LAB,MARINE STN,GLOUCESTER,MA 01930

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1983年 / 7卷 / 04期

关键词：

D O I：

10.1111/j.1745-4549.1983.tb00824.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：221 / 236

页数：16

相关论文

共 24 条

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[22] Sols A., 1970, CURRENT TOPICS CELLU, V2, P227
[23] TOKUNAGA T, 1974, B JPN SOC SCI FISH, V40, P167
[24] ASSESSMENT OF GREEN TUNA - DETERMINING TRIMETHYLAMINE OXIDE AND ITS DISTRIBUTION IN TUNA MUSCLES
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