TEMPERATURES AND THAW-DRIP ASSOCIATED WITH ELECTRONIC THAWING OF NEWFOUNDLAND COD

被引：5

作者：

MACCALLUM, WA

机构：

来源：

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA | 1964年 / 21卷 / 04期

关键词：

D O I：

10.1139/f64-065

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

页码：719 / 726

页数：8

共 15 条

[1]

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[2]

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[3]

BENGTSSON N, 1962, SIK112 REP

[4]

Dyer W., 1961, FISH AS FOOD, V1, P275

DYER, WJ ;

BROCKERHOFF, H ;

HOYLE, RJ ;

FRASER, DI .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1964, 21 (01) :101-106

[6]

DYER WJ, 1962, QUALITY CHANGES STOR, P515

[7]

HARTSHORNE JC, 1951, FOOD TECHNOL-CHICAGO, V5, P492

[8]

JASON AC, 1962, FOOD TECHNOL-CHICAGO, V16, P101

[9]

JASON AC, 1962, FOOD TECHNOL-CHICAGO, V16, P107

[10]

JASON AC, 1959, 10 INT C REFR COPENH, P19