Very Rapid Accumulation of Hypoxanthine in the Muscle of Redfish Stored in Ice
Authors:
- Doris I. FraserDFDoris I. Fraser
- Sylvia G. SimpsonSSSylvia G. Simpson
- W. J. DyerWDW. J. Dyer
- 1 April 1968
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 25 (4) , 817-821
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Vitamin A Supplements and Hypoxanthine‐Uric Acid and Nucleotide Content of Selected Beef MusclesJournal of Food Science, 1967
- Measurement of Hypoxanthine in Fish as a Method of Assessing FreshnessJournal of Food Science, 1964
- Nucleotide Degradation in the Muscle of Iced Haddock (Gadus aeglefinus) , Lemon Sole (Pleuronectes microcephalus) , and Plaice (Pleuronectes platessa)Journal of Food Science, 1963