DETERMINATION OF HYPOXANTHINE IN FISH MEAT WITH AN ENZYME SENSOR

被引：68

作者：

WATANABE, E ^{[1
]}

ANDO, K ^{[1
]}

KARUBE, I ^{[1
]}

MATSUOKA, H ^{[1
]}

SUZUKI, S ^{[1
]}

机构：

[1] TOKYO INST TECHNOL,RESOURCES UTILIZAT RES LABS,MIDORI KU,YOKOHAMA,KANAGAWA 227,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb10775.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：496 / 500

页数：5

共 21 条

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[2]

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[3]

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[4]

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[8]

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[9] RAPID ESTIMATIONS OF HYPOXANTHINE CONCENTRATIONS AS INDICES OF FRESHNESS OF CHILL-STORED FISH [J].

JONES, NR ;

MURRAY, CK ;

LIVINGST.EI ;

MURRAY, J .

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[10] ACID-SOLUBLE NUCLEOTIDES OF CODLING (GADUS-CALLARIAS) MUSCLE [J].

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MURRAY, J .

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