AGRIS - International System for Agricultural Science and Technology

Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

2016


Bibliographic information
Food chemistry
Volume 201 Pagination 131 - 138 ISSN 0308-8146
Publisher
Elsevier Ltd
Other Subjects
Cadaverine (pubchem cid: 273); Shelf life; Adenosine triphosphate (pubchem cid: 13803); Stunning methods; Inosine mono-phosphate (pubchem cid: 797); Putrescine (pubchem cid: 1045); Histamine (pubchem cid: 774); Stunning methods; Total volatile basic nitrogen; Tryptamine (pubchem cid: 1150); Spermidine (pubchem cid: 1102); Slurries; Flesh quality; 2-phenylethylamine (pubchem cid: 1001); Tyramine (pubchem cid: 5610); Spermine (pubchem cid: 1103); Grass carp fillets
Language
English
Type
Text; Journal Article

2024-02-28
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