CHEMICAL AND SENSORY ANALYSIS OF ROUGHHEAD GRENADIER (MACROURUS-BERGLAX) STORED IN ICE

被引：9

作者：

BOTTA, JR ^{[1
]}

SHAW, DH ^{[1
]}

机构：

[1] CANADA DEPT ENVIRONM FISHERIES & MARINE SERV,MARINE PROD DIV,BIOL STN,POB 5638,ST JOHNS A1C 5W8,NEWFOUNDLAND,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb01064.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1249 / 1252

页数：4

共 21 条

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

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