IMPROVED ACCEPTANCE AND SHELF-LIFE OF FROZEN MINCED FISH WITH SHRIMP

被引：6

作者：

BABBITT, JK ^{[1
]}

LAW, DK ^{[1
]}

CRAWFORD, DL ^{[1
]}

机构：

[1] OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL,SEAFOODS LAB,ASTORIA,OR 97103

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01095.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：35 / 37

页数：3

共 11 条

[1] ACCEPTANCE OF A FISH-SHRIMP PORTION UTILIZING MACHINE-SEPARATED MINCED FISH FLESH [J].

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MCGILL, LA .

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[2]

BAILEY M. E., 1960, FOOD RES, V25, P565

[3] YIELD AND ACCEPTABILITY OF MACHINE SEPARATED MINCED FLESH FROM SOME MARINE FOOD FISH [J].

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MCGILL, LS ;

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LAW, DK .

JOURNAL OF FOOD SCIENCE, 1972, 37 (04) :551-&

[4] STORAGE OF FROZEN PLAICE FILLETS [J].

DYER, WJ ;

MORTON, ML .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1956, 13 (01) :129-134

[5]

Horwitz W., 1965, OFFICIAL METHODS ANA

[6] REACTION-PRODUCT FROM BUTYLATED HYDROXYANISOLE AND TRIMETHYLAMINE OXIDE [J].

ISHIKAWA, Y ;

YUKI, E .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1974, 38 (06) :1227-1233

[7] SIMPLIFIED METHOD FOR EVALUATION OF ANTIOXIDANTS [J].

MILLER, HE .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1971, 48 (02) :91-&

[8] ACTIVITY OF ANTIOXIDANTS IN FRESH FISH [J].

SWEET, CW .

JOURNAL OF FOOD SCIENCE, 1973, 38 (07) :1260-1261

[9] EFFECT OF PACKAGING ON SHELF-LIFE OF FROZEN SILVER SALMON STEAKS [J].

YU, TC ;

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[10]

YU TC, 1962, FOOD TECHNOL-CHICAGO, V16, P115

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