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
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Thawing; Trout; Organoleptic property; Fish
-
Sensory and chemically measured effects of diff...
- Author(s) : NILSSON K., EKSTRAND B.
- Date : 1995
- Languages : English
- Source: J. Food Qual. - vol. 18 - n. 3
View record
-
Frozen storage and thawing methods affect bioch...
- Author(s) : NILSSON K., EKSTRAND B.
- Date : 1995/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 3
View record
-
APPLICATION OF SUPERCHILLING TO PROLONG THE KEE...
- Author(s) : FIK M., SUROWKA K., LESZCZYNSKA-FIK A.
- Date : 1988
- Languages : English
- Source: Nahrung - vol. 32 - n. 3
View record
-
STABILITY OF WHOLE, FILLETED, AND MINCED TROUT ...
- Author(s) : BORDERIAS A. J., MORAL A., TEJADA M.
- Date : 1982
- Languages : English
- Source: J. Food Biochem. - vol. 6 - n. 3
View record
-
INFLUENCE DE L'EVISCERATION SUR LA QUALITE DE L...
- Author(s) : VYNCKE W.
- Date : 1983
- Languages : French
- Source: Rev. Agric. - vol. 36 - n. 2
View record