ShareDIFFERENTIATION, BY ANALYSIS OF BLOOD, OF FRESH AND FROZEN-THAWED FISH.
[In Japanese. / En japonais.]
Author(s) : YOSHIOKA K.
Type of article: Article
Summary
THE DIFFERENTIATION OF FRESH FROM COLD STORED FISH IS MADE BY MEASUREMENT OF HEMATOCRITE RATIO ; THIS VALUE IS USED AS AN INDEX FOR THE EVALUATION OF THE DESTRUCTION OF FISH BLOOD RED CELLS. THIS METHOD APPEARS SIMPLE AND EFFICIENT. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-205164.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1986-1962
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 8
- Publication date: 1985
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Thawing; Measurement; Chilling; Fish; Freezing-thawing; Freezing
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AN ENZYMATIC METHOD DESIGNED TO DIFFERENTIATE B...
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- Date : 1990
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- Author(s) : KITAMIKADO M.
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- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 12
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DIFFERENTIATION OF FREEZE-THAWED FISH FROM FRES...
- Author(s) : YOSHIOKA K.
- Date : 1983
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 1
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