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Sensory and objective measurements of the quality of frozen stored cod of different initial freshnesses

Journal of the science of food and agriculture, 1968-06, Vol.19 (6), p.342-354

1968

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Sensory and objective measurements of the quality of frozen stored haddock of different initial freshnesses

Journal of the science of food and agriculture, 1969-08, Vol.20 (8), p.469-476

1969

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Studies on the proteins of fish skeletal muscle. 6. Amino acid composition of cod fibrillar proteins

Biochemical journal, 1959-01, Vol.71 (1), p.83-86

1959

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Chemical and bacteriological changes in fish muscle during heating and drying at 30 °C

Journal of the science of food and agriculture, 1972-05, Vol.23 (5), p.615-627

1972

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Chemical and bacteriological changes in fish muscle during heating and drying at 30 degrees C

Journal of the science of food and agriculture, 1972-05, Vol.23 (5), p.615

1972

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The amino-acid composition of some British food fishes

Journal of the science of food and agriculture, 1959-04, Vol.10 (4), p.241-244

1959

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The Hydrogen Ion Titration Curves of Native, Heat-Coagulated and Frozen-Stored Myofibrils of Cod and Beef

Journal of food science, 1964-11, Vol.29 (6), p.717-722

1964

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Comparison of methods of freshness assessment of wet fish: IV. Assessment of commercial fish at port markets

International journal of food science & technology, 1976-06, Vol.11 (3), p.297-308

1976

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Comparison of methods of freshness assessment of wet fish

International journal of food science & technology, 1976-06, Vol.11 (3), p.297-308

1976

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Establishment of a test guideline for the evaluation of fish tainting

Chemosphere (Oxford), 1988, Vol.17 (4), p.751-765

1988

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Interactions of the epimeric 5'-C-methyl and 5'-C-carbamyl derivatives of adenosine monophosphate with adenosine monophosphate utilizing enzymes

Biochemistry (Easton), 1973-08, Vol.12 (17), p.3328-3332

1973

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Sensory and objective measurements of the quality of frozen stored cod of different initial freshnesses

Sensory and objective measurements of the quality of frozen stored haddock of different initial freshnesses

Studies on the proteins of fish skeletal muscle. 6. Amino acid composition of cod fibrillar proteins

Chemical and bacteriological changes in fish muscle during heating and drying at 30 °C

Chemical and bacteriological changes in fish muscle during heating and drying at 30 degrees C

The amino-acid composition of some British food fishes

The Hydrogen Ion Titration Curves of Native, Heat-Coagulated and Frozen-Stored Myofibrils of Cod and Beef

Comparison of methods of freshness assessment of wet fish: IV. Assessment of commercial fish at port markets

Comparison of methods of freshness assessment of wet fish

Establishment of a test guideline for the evaluation of fish tainting

Interactions of the epimeric 5'-C-methyl and 5'-C-carbamyl derivatives of adenosine monophosphate with adenosine monophosphate utilizing enzymes

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