Trimethylamine oxide and derived compounds' changes during frozen storage of hake (Merluccius merluccius)

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Food Chemistry, Vol. 53, Iss. 1, 1995-01 ,pp. : 61-65

Elsevier

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Influence of sodium chloride and modified atmosphere packaging on microbiological, chemical and sensorial properties in ice storage of slices of hake (Merluccius merluccius)

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Proximate and mineral composition of dried salted roes of hake (Merluccius merluccius, L.) and ling (Molva molva, L.)

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Functional characterisation of muscle and skin collagenous material from hake (Merluccius merluccius L.)

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The influence of inherent muscle quality upon the storage life of chilled pork stored in CO 2 at -1.5 o C

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