CHEMICAL AND PHYSICAL CHANGES IN RED HAKE BLOCKS DURING FROZEN STORAGE

被引：14

作者：

KELLEHER, SD

BUCK, EM

HULTIN, HO

PARKIN, KL

LICCIARDELLO, JJ

DAMON, RA

机构：

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

[2] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,AMHERST,MA 01003

[3] NATL MARINE FISHERIES SERV,GLOUCESTER LAB,GLOUCESTER,MA 01930

[4] UNIV MASSACHUSETTS,DEPT VET & ANIM SCI,AMHERST,MA 01003

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb11028.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：65 / 70

页数：6

共 28 条

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[7]

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[9] PROTEIN INSTABILITY IN MINCED FLESH FROM FILLETS AND FRAMES OF SEVERAL COMMERCIAL ATLANTIC FISHES DURING STORAGE AT -5C1 [J].

DINGLE, JR ;

HINES, JA .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1975, 32 (06) :775-783

[10] PROTEIN INSTABILITY IN FROZEN STORAGE INDUCED IN MINCED MUSCLE OF FLATFISHES BY MIXTURE WITH MUSCLE OF RED HAKE [J].

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KEITH, RA ;

LALL, B .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1977, 10 (03) :143-146

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