메뉴 건너뛰기




Volumn 458, Issue 1-2, 2007, Pages 124-131

DSC measurements on sharks

Author keywords

Differential scanning calorimetry; DSC; Heating of muscle; Shark; Skin

Indexed keywords

BONE; DIFFERENTIAL SCANNING CALORIMETRY; HEAT TREATMENT; MUSCLE; SKIN;

EID: 34247557422     PISSN: 00406031     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tca.2007.02.018     Document Type: Article
Times cited : (8)

References (32)
  • 1
    • 34247585863 scopus 로고    scopus 로고
    • www.shark.ch/index.html
  • 8
    • 34247586365 scopus 로고    scopus 로고
    • S. Vannuccini, Shark utilization, marketing and trade, FAO Fisheries Technical Paper No. 389, FAO, Rome, 1999, 470 pp.
  • 10
    • 34247628687 scopus 로고    scopus 로고
    • J.A. Musick, Management techniques for elasmobranch fisheries, in: J.A. Musick, R. Bonfil (Eds.), FAO Fisheries Technical Paper No. 474, FAO, Rome, 2005, pp. 243-251.
  • 11
    • 84993084452 scopus 로고    scopus 로고
    • Joint FAO/WHO Food standards Programme, Codex Alimentarius, Fish and Fishery Products, vol. 9A, Codex Stan 189-1993, Codex Standard for Dried Shark Fins, Rome, 2001, pp. 105-108.
  • 21
    • 34247587901 scopus 로고    scopus 로고
    • www.setaram.com
  • 24
    • 34247558322 scopus 로고    scopus 로고
    • V.S. Gordievskaya, Shark flesh in the fish industry, Israel Program for Scientific transl, IPST No. 60080, 1973.
  • 26
    • 0002133615 scopus 로고
    • Huss H.H., Jakobsen M., and Liston J. (Eds), Elsevier, Amsterdam/London/New York/Tokyo
    • Bremner H.A. In: Huss H.H., Jakobsen M., and Liston J. (Eds). Quality Assurance in the Fish Industry (1992), Elsevier, Amsterdam/London/New York/Tokyo 39-62
    • (1992) Quality Assurance in the Fish Industry , pp. 39-62
    • Bremner, H.A.1
  • 31
    • 0002738695 scopus 로고
    • Harwalkar V.R., and Ma C.-Y. (Eds), Elsevier Sci. Publ. Ltd., Essex, New York
    • Findlay C.J., and Barbut S. In: Harwalkar V.R., and Ma C.-Y. (Eds). Thermal Analysis of Foods (1990), Elsevier Sci. Publ. Ltd., Essex, New York 92-125
    • (1990) Thermal Analysis of Foods , pp. 92-125
    • Findlay, C.J.1    Barbut, S.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.