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Volumn 68, Issue 1, 2002, Pages 5-14

Relation between post mortem biochemical changes and quality in the muscle of fish and shellfish

Author keywords

[No Author keywords available]

Indexed keywords

ARCHOSARGUS RHOMBOIDALIS; BACTERIA (MICROORGANISMS); HYPEROGLYPHE POROSA; PLEURONECTES PLATESSA;

EID: 0036003350     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.68.5     Document Type: Article
Times cited : (9)

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    • Hochachka, P.W.1    Mommsen, T.P.2
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    • Effects of cold storage, freezing and thawing on browning of cooked scallop adductor muscle
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    • (1995) Fisheries Sci. , vol.61 , pp. 1031-1034
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.