ShareHIGH PERFORMANCE LIQUID CHROMATOGRAPHIC DETERMINATION OF K VALUE AS AN INDEX OF FRESHNESS OF FISH.
Author(s) : LEE E., OHSHIMA T., KOIZUMI C.
Type of article: Article
Summary
THE VALUE OF THIS INDEX IS DEDUCED FROM THE TITRATION RESULTS OF ATP AND ITS DERIVATES. APPLICATION TO TROUT AND CARP STORED AT 278 K (5 DEG C). (Bull. bibliogr. CDIUPA, FR., 16, N.5, 1982/05, 17, 167581.
Details
- Original title: HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC DETERMINATION OF K VALUE AS AN INDEX OF FRESHNESS OF FISH.
- Record ID : 1983-1028
- Languages: English
- Source: Bull. jap. Soc. sci. Fish. - vol. 48 - n. 2
- Publication date: 1982
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Indexing
- Themes: Fish and fish product
- Keywords: Carp; Trout; Chilling; Quality; Fish; Adenosine triphosphate
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- Date : 1982
- Languages : English
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- Date : 1992
- Languages : English
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BREAKDOWN OF MYOFIBRILLAR PROTEINS DURING FISH ...
- Author(s) : FUKUDA Y., KAKEHATA K., ARAI K.
- Date : 1981
- Languages : Japanese
- Source: Bull. jap. Soc. sci. Fish. - vol. 47 - n. 5
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NON-PROTEIN NITROGENOUS COMPONENTS IN FISH MUSC...
- Author(s) : HUIDOBRO A., TEJADA M.
- Date : 1990
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 30 - n. 2
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- Author(s) : WATABE S.
- Date : 1989
- Languages : English
- Source: Ital. J. Food Sci. - vol. 54 - n. 5
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