ShareDIFFERENTIATION OF FREEZE-THAWED FISH FROM FRESH FISH BY THE DETERMINATION OF HEMATOCRIT VALUE.
Author(s) : YOSHIOKA K.
Type of article: Article
Summary
THIS HAEMATOLOGICAL PROCESS MAKES IT POSSIBLE TO EVALUATE THE DETERIORATION LEVEL OF FISH BLOOD CELLS BY FREEZING-THAWING. (Bibliogr. int. CDIUPA-CNRS, FR., 82-210-2694.
Details
- Original title: DIFFERENTIATION OF FREEZE-THAWED FISH FROM FRESH FISH BY THE DETERMINATION OF HEMATOCRIT VALUE.
- Record ID : 1984-0652
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 1
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Chilled food; Measurement; Deterioration; Chilling; Frozen food; Fish; Freezing-thawing; Freezing
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DIFFERENTIATION OF FREEZE-THAWED FISH FROM FRES...
- Author(s) : YOSHIOKA K., KITAMIKADO M.
- Date : 1983
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 1
View record
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DIFFERENTIATION, BY ANALYSIS OF BLOOD, OF FRESH...
- Author(s) : YOSHIOKA K.
- Date : 1985
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 8
View record
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QUALITY DETERIORATION OF TUNA MEAT DURING FROZE...
- Author(s) : WATABE S., HASHIMOTO K.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
View record
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DIFFERENTIATION BETWEEN FROZEN-THAWED FISH AND ...
- Author(s) : YUAN C.
- Date : 1988
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 12
View record
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L'industrie alimentaire halieutique. Vol. 4. La...
- Author(s) : SAINCLIVIER M.
- Date : 1993
- Languages : French
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