ShareCHANGES IN THE LYSOSOME ENZYMES OF TROUT DURING THAWING.
[In Italian. / En italien.]
Author(s) : CATTANEO P.
Type of article: Article
Summary
THE ACTIVITY OF ALPHA-GLUCOSIDASE INCREASES DURING THAWING, CONTRARY TO THE ACTIVITY OF BETA-N-ACETYLGLUCOSAMINIDASE WHICH REMAINS STABLE. THESE ACTIVITIES WERE DETERMINED IN THE DRIP OF BOTH FRESH AND THAWED TROUT. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-931.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1983-2236
- Languages: Italian
- Source: Arch. vet. ital. - vol. 33 - n. 5-6
- Publication date: 1982
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Thawing; Trout; Organoleptic property; Fish
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