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Methods for Assessment of Fish Production in Fresh Watersby T. B. Bagenal

✍ Scribed by Review by: J. M. Elliott

Book ID
123640357
Publisher
John Wiley and Sons
Year
1979
Tongue
English
Weight
604 KB
Volume
48
Category
Article
ISSN
0021-8790

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New method for evaluation of freshness d
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✍ 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