Lipid oxidation in ordinary and dark muscles of fish: influences on rancid off-odour development and colour darkening of yellowtail flesh during ice storage.

Chemical analysis and sensory evaluation of mah...

• Author(s) : ANTOINE F. R., WEI C. I., OTWELL W. S., et al.
• Date : 2004/10
• Languages : English
• Source: Journal of Food Protection - vol. 67 - n. 10

Chemical and sensory evaluation of fillets from...

• Author(s) : WAAGBO R., SANDNES K., TORRISSEN O. J., SANDVIN A., LIE O.
• Date : 1993
• Languages : English
• Source: J. agric. Food Chem. - vol. 46 - n. 4

Zmiany oksydacyjne i hydratacyjne tkanki miesni...

• Author(s) : STODOLNIK L., KRYZA K., KOWALSKI A.
• Date : 2007/12
• Languages : Polish
• Source: Chlodnictwo - vol. 42 - n. 12

Postmortem changes in black skipjack muscle dur...

• Author(s) : MAZORRA-MANZANO M. A., PACHECO-AGUILAR R., DÍAZ-ROJAS E. I., et al.
• Date : 2000/07
• Languages : English
• Source: Ital. J. Food Sci. - vol. 65 - n. 5

A preventive method of colour deterioration of ...

• Author(s) : HIRAOKA Y., OHSAKA E., NARITA K., et al.
• Date : 2003/08/17
• Languages : English
• Source: 21^st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
• Formats : PDF