NEW APPROACH TO IMPROVE THE QUALITY OF MINCED FISH PRODUCTS FROM FREEZE-THAWED COD AND MACKEREL

被引：29

作者：

JIANG, ST

LAN, CC

TSAO, CY

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11117.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：310 / &

共 39 条

[1]

ANDOU S-I, 1980, Bulletin of the Faculty of Fisheries Hokkaido University, V31, P201

[2]

ANDOU S-I, 1979, Bulletin of the Faculty of Fisheries Hokkaido University, V30, P282

[3]

BUTTKUS H, 1970, Journal of Food Science, V35, P558, DOI 10.1111/j.1365-2621.1970.tb04808.x

BUTTKUS, H .

CANADIAN JOURNAL OF BIOCHEMISTRY, 1971, 49 (01) :97-&

[5]

CHOU CJ, 1980, J FISH SOC TAIWAN, V7, P28

[6]

Connell JJ, 1968, LOW TEMPERATURE BIOL, P333

[7]

DYER WJ, 1951, FOOD RES, V16, P522

[8]

Hebard C. E., 1982, In 'Chemistry & biochemistry of marine food products' G [see FSTA (1983) 15 G7R466]., P149

[9]

IRISA Y, 1978, 1978 ANN M JAP SOC S, P148

[10]

ITOH Y, 1979, B JPN SOC SCI FISH, V45, P455