COMPARISON OF SHELF-LIFE AND QUALITY OF MULLET STORED AT ZERO AND SUBZERO TEMPERATURE

被引：19

作者：

LEE, CM

TOLEDO, RT

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12411.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：317 / 322

页数：6

共 9 条

[1] ULTRASTRUCTURAL-STUDY OF SKELETAL FISH MUSCLE AFTER FREEZING AT DIFFERENT RATES [J].

BELLO, RA ;

LUFT, JH ;

PIGOTT, GM .

JOURNAL OF FOOD SCIENCE, 1982, 47 (05) :1389-1394

[2] HYPOXANTHINE MEASUREMENT IN ASSESSING FRESHNESS OF CHILLED CHANNEL CATFISH (ICTALURUS-PUNCTATUS) [J].

BEUCHAT, LR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (03) :453-455

[3]

KATO N, 1974, B JPN SOC SCI FISH, V40, P1263

[4] EFFECT OF HARDNESS OF PLASTIC FAT ON STRUCTURE AND MATERIAL PROPERTIES OF FISH-PROTEIN GELS [J].

LEE, CM ;

ABDOLLAHI, A .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1755-1759

[5]

Murray C. K., 1972, Journal of Food Technology, V7, P35

[6]

SINNHUBER RO, 1958, FOOD TECHNOL-CHICAGO, V12, P9

[7] PARTIAL FREEZING AS A MEANS OF PRESERVING PACIFIC SALMON INTENDED FOR CANNING [J].

TOMLINSON, N ;

GEIGER, SE ;

KAY, WW ;

UTHE, J ;

ROACH, SW .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1965, 22 (04) :955-+

[8]

UCHIYAMA H, 1974, B JPN SOC SCI FISH, V40, P1145

[9]

1979, SAS USERS GUIDE

← 1 →