Freezing and cold storage of fish

被引：0
|
作者：
Reay, GA
机构：
来源：
NATURE | 1940年 / 146卷
关键词：
D O I：
10.1038/146782a0
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
引用
收藏
页码：782 / 782
页数：1
相关论文
共 50 条
  • [31] The Effect of Pressure-Shift Freezing versus Air Freezing and Liquid Immersion on the Quality of Frozen Fish during Storage
    Li, Ting
    Kuang, Shiyao
    Xiao, Ting
    Hu, Lihui
    Nie, Pengcheng
    Ramaswamy, Hosahalli S.
    Yu, Yong
    FOODS, 2022, 11 (13)
  • [32] COOLING AND FREEZING FISH
    EMBLIK, E
    KALTE UND KLIMATECHNIK, 1980, 33 (07): : 272 - 274
  • [33] FREEZING FISH AT SEA
    PUNCOCHAR, JF
    POTTINGER, SR
    FOOD TECHNOLOGY, 1953, 7 (10) : 408 - 411
  • [34] FREEZING FISH AT SEA
    不详
    NATURE, 1958, 181 (4612) : 817 - 817
  • [35] EFFECT OF STORAGE TEMPERATURES ON ACCUMULATION OF GLYCERYLPHOSPHORYLCHOLINE AND DECOMPOSITION OF PHOSPHATIDYLCHOLINE IN FISH MUSCLE DURING COLD STORAGE
    TOYOMIZU, M
    HANAOKA, K
    SATAKE, K
    NAKAGAWA, H
    BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, 1977, 43 (10): : 1181 - 1187
  • [36] Quality attributes and storage stabilty of bissaria fish products stored under freezing conditions
    Abou-Gharbia, Hany Aly
    El-Naby, Aly Abd
    Abou-tor, El-Sayed Mohamed
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2009, 238 : 241 - 241
  • [37] Beyond Static Cold storage: Partial freezing for extending heart preservation and improving recovery
    Singh, Gurjit
    Al-attar, Rasha
    Higuita, Manuela Lopera
    Chen, Maya
    Pugeda, Tyler
    Uygun, Korkut
    Toner, Mehmet
    Tessier, Shannon
    CIRCULATION, 2024, 150
  • [38] A review on correlations between fish freshness and pH during cold storage
    Abbas, Kassim A.
    Mohamed, A.
    Jamilah, B.
    Ebrahimian, M.
    American Journal of Biochemistry and Biotechnology, 2008, 4 (04): : 416 - 421
  • [39] The Effect of Sous Vide on the Cold Storage Quality of Sturgeon Fish Steak
    Feng Q.
    Gao R.
    Zhao Y.
    Zeng M.
    Tang S.
    Chen Y.
    Journal of Chinese Institute of Food Science and Technology, 2020, 20 (07) : 134 - 142
  • [40] Enzymatic hydrolysis of lipids in muscle of fish and shellfish during cold storage
    Kaneniwa, M
    Yokoyama, M
    Murata, Y
    Kuwahara, R
    QUALITY OF FRESH AND PROCESSED FOODS, 2004, 542 : 113 - 119
12345