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Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review

✍ Scribed by Cheng, Jun-Hu; Sun, Da-Wen; Zeng, Xin-An; Liu, Dan


Book ID
125494282
Publisher
Taylor and Francis Group
Year
2015
Tongue
English
Weight
326 KB
Volume
55
Category
Article
ISSN
1040-8398

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πŸ“œ SIMILAR VOLUMES


New method for evaluation of freshness d
✍ 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