EFFECT OF FREEZING AND FROZEN STORAGE ON SALT PENETRATION INTO FISH MUSCLE IMMERSED IN BRINE

被引：33

作者：

DENG, JC ^{[1
]}

机构：

[1] UNIV FLORIDA, DEPT FOOD SCI, GAINESVILLE, FL 32611 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01495.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：348 / 351

页数：4

共 24 条

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[2]

[Anonymous], 1970, OFFICIAL METHODS ANA

[3]

BEATTY SA, 1957, FISH RES BD CANADA, V112, P54

[4]

BRAMSNAES F, 1969, QUALITY STABILITY FR

[5]

BURGESS GHO, 1967, FISH HANDLING PROCES

CHAN, WS ;

TOLEDO, RT ;

DENG, J .

CONNELL, JJ .

[8] THE LIGHT PICKLE SALTING OF COD [J].

CREAN, PB .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1961, 18 (05) :833-844

[9]

CUTTING CL, 1965, FISH FOOD

[10]

CUTTING CL, 1962, FISH FOOD