Effect of freezing on the β-hydroxyacyl-CoA-dehydrogenase(HADH) activity of fish meat
- Author
- PAVLOV, A1 ; DE FERNANDO, G. D. G; DIAZ, O; FERNANDEZ, M; LOPEZ, M; ORDOÑEZ, J. A; DE LA HOZ, L
[1] Veterinary fac., dep. hygiene technology animal foodstuffs, 6000 Stara Zagora, Bulgaria - Source
Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1994, Vol 198, Num 6, pp 465-468 ; ref : 9 ref
- CODEN
- ZLUFAR
- ISSN
- 0044-3026
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Activité enzymatique Congélation Conservation aliment Contrôle qualité Long-chain-3-hydroxyacyl-CoA dehydrogenase Poisson comestible Enzyme Oxidoreductases
- Keyword (en)
- Enzymatic activity Freezing Food preservation Quality control Long-chain-3-hydroxyacyl-CoA dehydrogenase Edible fish Enzyme Oxidoreductases
- Keyword (es)
- Actividad enzimática Congelación Conservación alimento Control calidad Long-chain-3-hydroxyacyl-CoA dehydrogenase Pescado comestible Enzima Oxidoreductases
- 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
- 4224810
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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DOI
10.1007/BF01192841 
https://dx.doi.org/10.1007/BF01192841
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