Amino Acid Decarboxylase Activity and Other Chemical Characteristics as Related to Freshness Loss in Iced Cod (Gadus morhua)

By Hernández-Herrero M. Manuela   Duflos Guillaume   Malle Pierre   Bouquelet Stéphane  

Journal of Food Protection, Vol. 65, Iss. 7, 2002-07 ,pp. : 1152-1157

International Association for Food Protection

Access to resources Recommend Favorite

Factors Influencing Liquid-holding Capacity and Structural Changes During Heating of Comminuted Cod ( Gadus morhua L.) Muscle

By Ofstad R.   Kidman S.   Myklebust R.   Olsen R.L.   Hermansson A.M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 1, 1996-01 ,pp. : 173-183

Academic Press

Access to resources Recommend Favorite

Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)

By Johnsen Sissel   Skipnes Dagbjørn   Skåra Torstein   Hendrickx Marc  

European Food Research and Technology A, Vol. 224, Iss. 3, 2007-01 ,pp. : 315-320

Springer Publishing Company

Access to resources Recommend Favorite

Use of Residual Acid Phosphatase Activity in Heat-Processed Atlantic Cod (Gadus morhua) for Estimating Thermal Load

By Skipnes D.   Johnsen S. O.   Skåra T.   Lekang O.  

Journal of Food Protection, Vol. 73, Iss. 5, 2010-05 ,pp. : 923-931

International Association for Food Protection

Access to resources Recommend Favorite

Modifications of Ultrastructure and Myofibrillar Proteins of Post-rigor Beef Treated by High Pressure

By Jung S.   de Lamballerie-Anton M.   Ghoul M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 4, 2000-06 ,pp. : 313-319

Academic Press

Access to resources Recommend Favorite