BIOCHEMICAL AND MICROBIAL STUDIES ON SHRIMP - VOLATILE NITROGEN AND AMINO NITROGEN ANALYSIS

被引：224

作者：

COBB, BF ^{[1
]}

ALANIZ, I ^{[1
]}

THOMPSON, CA ^{[1
]}

机构：

[1] TEXAS A&M UNIV,DEPT ANIM SCI,COLLEGE STN,TX 77843

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01447.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：431 / 436

页数：6

共 18 条

[1]

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[2]

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[3]

CAMPBELL LL, 1952, FOOD TECHNOL-CHICAGO, V6, P125

COBB, BF ;

VANDERZANT, C .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1971, 34 (11) :533-+

[5]

CONWAY EJ, 1958, MICRODIFFUSION ANAL, P199

[6]

Dyer W. J., 1945, JOUR FISH RES BD CANADA, V6, P351

[7]

FIEGER EA, 1954, FOOD TECHNOL-CHICAGO, V8, P35

[8]

GAGNON M, 1958, FOOD TECHNOL-CHICAGO, V12, P344

[9]

GAGNON M, 1958, FOOD TECHNOL-CHICAGO, V12, P340

[10] ASSESSMENT OF THE PROGRESSIVE SPOILAGE OF ICE-STORED SHRIMP [J].

IYENGAR, JR ;

VISWESWARIAH, K ;

MOORJANI, MN ;

BHATIA, DS .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1960, 17 (04) :475-485