COOKING METHOD AND PALATABILITY OF FROZEN COD FILLETS OF VARIOUS QUALITIES

被引：23

作者：

DYER, WJ

FRASER, DI

MACINTOSH, RG

MYER, M

机构：

来源：

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA | 1964年 / 21卷 / 03期

关键词：

D O I：

10.1139/f64-047

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

页码：577 / 589

页数：13

共 23 条

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[2]

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[3]

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[4]

CARVER JOSEPH H., 1959, COMMERCIAL FISH REV, V21, P1

[5] GRADING FISH FOR QUALITY .1. TRIMETHYLAMINE VALUES OF FILLETS CUT FROM GRADED FISH [J].

CASTELL, CH ;

GREENOUGH, MF ;

RODGERS, RS ;

MACFARLANE, AS .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1958, 15 (04) :701-716

[6]

DYER F. E., 1949, Journal of the Fisheries Research Board of Canada, V7, P449

[7]

Dyer W., 1961, FISH AS FOOD, V1, P275

[8] PROTEINS IN FISH MUSCLE .13. LIPID HYDROLYSIS [J].

DYER, WJ ;

FRASER, DI .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1959, 16 (01) :43-52

[9] STORAGE OF FROZEN PLAICE FILLETS [J].

DYER, WJ ;

MORTON, ML .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1956, 13 (01) :129-134

[10] FURTHER STUDY OF THE INFLUENCE OF SHORT STORAGE PERIODS, 3 DAYS TO 2 WEEKS AT 15-DEGREES-F, ON THE QUALITY OF FROZEN COD STORED AT 0-DEGREES-F [J].

DYER, WJ ;

FRASER, DI ;

MACCALLUM, WA .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1957, 14 (06) :925-929

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