Adenosine triphosphate catabolites as flavor compounds and freshness indicators in pacific cod (Gadus macrocephalus) and pollock (Theragra chalcogramma)
- Author
- GREENE, D. H1 ; BERNATT-BYRNE, E. I
[1] Utilization res. lab., national marine fisheries serv., Kodiak AK 99615, United States - Source
Journal of food science. 1990, Vol 55, Num 1, pp 257-258 ; ref : 10 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- ATP Analyse sensorielle Arôme Cinétique Contrôle qualité Dégradation Hypoxanthine Indicateur analytique Poisson comestible Fraîcheur
- Keyword (en)
- ATP Sensoric analysis Aroma Kinetics Quality control Degradation Hypoxanthine Analytical indicator Edible fish
- Keyword (es)
- ATP Análisis sensorial Aroma Cinética Control calidad Degradación Hipoxantina Indicador analítico Pescado comestible
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 6889821
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
10.1111/j.1365-2621.1990.tb06067.x 
https://dx.doi.org/10.1111/j.1365-2621.1990.tb06067.x
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