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A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) fillets during frozen storage

Badii, F and Howell, NK (2002) A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) fillets during frozen storage JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 82 (1). pp. 87-97.

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Item Type: Article
Authors :
NameEmailORCID
Badii, Ffarah.badii@surrey.ac.ukUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 January 2002
Identification Number : https://doi.org/10.1002/jsfa.998
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, AGRICULTURE, MULTIDISCIPLINARY, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, fish fillets, cod, haddock, frozen storage, protein extractability, protein hydrophobicity, formaldehyde formation, amino acids, RED HAKE, MYOFIBRILLAR PROTEINS, FORMALDEHYDE CONTENT, AMINO-ACIDS, DENATURATION, MUSCLE, FLESH
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 08:53
Last Modified : 17 May 2017 14:38
URI: http://epubs.surrey.ac.uk/id/eprint/821335

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