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β-hydoxyacyl-CoA-dehydrogenase (HADH) differentiates unfrozen from frozen-thawed crawfish (Procambarus clarkii) and trout (Salmo gairdneri)meat

Author
HOZ, L; YUSTES, C; CAMARA, J. M; RAMOS, M. A; DE FERNANDO, G. D. G
Univ. Complutense, 28040 Madrid, Spain
Source

International journal of food science & technology. 1992, Vol 27, Num 2, pp 133-136 ; ref : 4 ref

CODEN
IJFTEZ
ISSN
0950-5423
Scientific domain
Food science technology
Publisher
Blackwell Science, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
3-Hydroxyacyl-CoA dehydrogenase Activité enzymatique Congélation Contrôle qualité Décongélation Ecrevisse Marqueur biologique Méthode enzymatique Truite Arthropoda Crustacea Decapoda Enzyme Invertebrata Macrura
Keyword (en)
3-Hydroxyacyl-CoA dehydrogenase Enzymatic activity Freezing Quality control Thawing Crayfish Biological marker Enzymatic method Trout Arthropoda Crustacea Decapoda Enzyme Invertebrata Macrura
Keyword (es)
3-Hydroxyacyl-CoA dehydrogenase Actividad enzimática Congelación Control calidad Descongelación Cangrejo de río Marcador biológico Método enzimático Trucha Arthropoda Crustacea Decapoda Enzima Invertebrata Macrura
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
5371010

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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