ISSN:
0034-6659
Quelle:
Emerald Fulltext Archive Database 1994-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Presents the compositional and spoilage changes in fish - useful for determining the freshness for eating. Chemical and microbiological methods are focused on. Breakdowns in chemical components lead to detectable changes - odour, flavour and texture. Changes to the fats, protein, nucleotides, non-protein nitrogen compounds and enzymes are examined. These means are more valid when dealing with preserved and frozen fish and can give accurate assessment as to fish quality.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1108/00346659810224208
