ShareA ROUTINE METHOD AND TEST PAPER METHOD FOR DIFFERENTIATING BETWEEN FROZEN-THAWED AND FRESH FISH.
Author(s) : KITAMIKADO M.
Type of article: Article
Summary
PRESENTATION OF 2 METHODS BASED ON BLOOD REACTION WITH A FLUORESCENT SUBSTRATE, BEFORE EXAMINATION OF COLOUR WITH AN ULTRAVIOLET LAMP. WITH THESE METHODS, THE BLOOD OF THE FROZEN-THAWED FISH APPEARS BLUE WHEREAS THE BLOOD OF FRESH FISH REMAINS RED. THESE METHODS CAN BE APPLIED TO MOST EDIBLE FISH. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-246220.
Details
- Original title: A ROUTINE METHOD AND TEST PAPER METHOD FOR DIFFERENTIATING BETWEEN FROZEN-THAWED AND FRESH FISH.
- Record ID : 1990-0200
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 12
- Publication date: 1988
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Indexing
- Themes: Fish and fish product
- Keywords: Measurement; Fish; Freezing-thawing; Freezing
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- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 1
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- Author(s) : YOSHIOKA K.
- Date : 1985
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 8
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- Author(s) : SALFI V.
- Date : 1986
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 25 - n. 9
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DIFFERENTIATION BETWEEN FROZEN-THAWED FISH AND ...
- Author(s) : YUAN C.
- Date : 1988
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 12
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DIFFERENTIATION, BY ANALYSIS OF THE ERYTHROCYTE...
- Author(s) : YOSHIOKA K., KITAMIKADO M.
- Date : 1988
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 7
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