ShareDETERMINATION OF CYTOCHROME OXIDASE IN ORDER TO DIFFERENTIATE FRESH AND FROZEN FISH.
[In Italian. / En italien.]
Author(s) : BARBAGLI C., CRESCENZI G.
Type of article: Article
Summary
APPLICATION OF THIS PROCEDURE TO HAKE AND PANDORA (SEA BREAM). MEASUREMENT OF THE ACTIVITY OF THE CYTOCHROME OXIDASE OF THE SUPERNATANT AND OF THE DEPOSITS OBTAINED AFTER CENTRIFUGING THE HOMOGENATE OF FISH MEAT. THE DIFFERENCE OF ENZYMIC ACTIVITY SHOWS THE CONDITION OF FISH. (Bull. bibliogr. CDIUPA, FR., 16, N.9, 1982/09, 97, 171365.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1983-1417
- Languages: Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 11 - n. 2
- Publication date: 1982
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Hake; Measurement; Chilling; Fish; Enzyme; Sea bream; Freezing
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