ShareSummary
Evaluation of the changes in ATP-related compounds in sardine and cod flesh with or without sodium chloride during cold storage at 4 deg C. Comparison of the effects of sodium chloride, potassium chloride, magnesium chloride and calcium chloride.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1994-0367
- Languages: Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 11
- Publication date: 1992
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Indexing
- Themes: Fish and fish product
- Keywords: Sardine; Chemical property; Fish; Cod; Magnesium; Potassium; Cold storage; Sodium chloride; Calcium chloride; Chloride
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Stability of cod (Gadus morhua L) surimi proces...
- Author(s) : OFSTAD R., GRAHL-MADSEN E., GUNDERSEN B., LAURITZEN K., SOLBERG T., SOLBERG C.
- Date : 1993/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 5
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Effects of salt and storage temperature on chem...
- Author(s) : TRUELSTRUP-HANSEN L., GILL T., HUSS H. H.
- Date : 1995
- Languages : English
- Source: Food Res. int. - vol. 28 - n. 2
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FREEZING OF FISH BY IMMERSION IN BRINE.
- Author(s) : VENGER K. P., NIKIFOROV V. B.
- Date : 1990
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
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Postmortem biochemical and functional character...
- Author(s) : PACHERO-AGUILAR R., LUGO-SÁNCHEZ M. E., ROBLES-BURGUEÑO M. R.
- Date : 2000/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 1
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MEASUREMENT OF TUNA FREEZING TIME.
- Author(s) : HAR'KIN A. A., ALJAMOVSKIJ I. G.
- Date : 1988
- Languages : Russian
- Source: Rybn. Hoz. - n. 8
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