ShareCHEMICAL METHODS FOR MEASURING CHANGES IN FREEZE STORED FISH: A REVIEW.
Author(s) : QUARANTA H. O., PEREZ S. S.
Type of article: Article
Summary
BIBLIOGRAPHICAL SURVEY RELATING TO EXTRACTION AND TITRATION PROCESSES FOR LIPIDS, PROTEINS, AMINO-ACIDS, TRIMETHYLAMINE AND TO THE MEASURING PROCESSES FOR ENZYMIC ACTIVITIES. IT APPEARS THAT CHEMICAL PROCESSES ALONE ARE NOT SUFFICIENT FOR ASSESSING THE QUALITY OF A PRODUCT AND REQUIRE THE PARALLEL USE OF SENSORY ANALYSIS. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-3642.
Details
- Original title: CHEMICAL METHODS FOR MEASURING CHANGES IN FREEZE STORED FISH: A REVIEW.
- Record ID : 1984-0649
- Languages: English
- Source: J. agric. Food Chem. - vol. 11 - n. 2
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Measurement; Lipid; Trimethylamine; Protein; Fish; Enzyme; Freezing; Amino acid
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