𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Fish freshness evaluation

Book ID
117617376
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
134 KB
Volume
8
Category
Article
ISSN
0924-2244

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πŸ“œ SIMILAR VOLUMES

New method for evaluation of freshness d
New method for evaluation of freshness degree in fish and its products
✍ KoΕ‚akowski, E. ;Gajowiecki, L. πŸ“‚ Article πŸ“… 1976 πŸ› John Wiley and Sons 🌐 English βš– 294 KB

## Abstract The method is based on the determination of the content of fish meat of soluble, non‐heat‐precipitable protein which is brought in relation to the total amount of sarcoplasmic protein. The method is also suited to evaluate the freshness of iced fish where other procedures sometimes fail

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