Add to ORKGPresented in the paper is the standard procedure in the determination of K value which is an index to measure the enzymatic freshness of fish and squid. Specifically, reagents, apparatus and the analytical procedures needed and the calculations are presented
The chemical analysis that is frequently employed for the evaluation of the freshness of fish includ...
ABSTRACT The role of a reliable and reproducible, index of fish freshness, is important. The objecti...
The breakdown products of adenosine triphosphate (ATP) and the K-value were determined as a means of...
Presented in the paper is the standard procedure in measuring K value in fish meat by means of the f...
Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Sp...
Presented in the paper is the standard procedure in protein determination using Kjeldhl method in fi...
Presented in the paper is the determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N)...
The breakdown products of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monop...
Presented in the paper is the standard procedure fish protein extractability and its determination. ...
To evaluate the freshness of fish and shellfish, the decomposed compounds from ATP in their muscles ...
Presented in the paper is the standard procedure in the determination of formaldehyde in fish meat u...
Fast protein and metabolite liquid chromatography (FPLMC) was introduced years ago to enable the eas...
Presented in the paper is the standard procedure to a rapid method to assess the gel-forming ability...
The consumer\u27s acceptance of food quality is an important factor, especially in Third World Count...
The K value, expressed as K value % = HxR + Hx /ATP + ADP + AMP + IMP + HxR + Hx x 100 is a good ind...
The chemical analysis that is frequently employed for the evaluation of the freshness of fish includ...
ABSTRACT The role of a reliable and reproducible, index of fish freshness, is important. The objecti...
The breakdown products of adenosine triphosphate (ATP) and the K-value were determined as a means of...
Presented in the paper is the standard procedure in measuring K value in fish meat by means of the f...
Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Sp...
Presented in the paper is the standard procedure in protein determination using Kjeldhl method in fi...
Presented in the paper is the determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N)...
The breakdown products of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monop...
Presented in the paper is the standard procedure fish protein extractability and its determination. ...
To evaluate the freshness of fish and shellfish, the decomposed compounds from ATP in their muscles ...
Presented in the paper is the standard procedure in the determination of formaldehyde in fish meat u...
Fast protein and metabolite liquid chromatography (FPLMC) was introduced years ago to enable the eas...
Presented in the paper is the standard procedure to a rapid method to assess the gel-forming ability...
The consumer\u27s acceptance of food quality is an important factor, especially in Third World Count...
The K value, expressed as K value % = HxR + Hx /ATP + ADP + AMP + IMP + HxR + Hx x 100 is a good ind...
The chemical analysis that is frequently employed for the evaluation of the freshness of fish includ...
ABSTRACT The role of a reliable and reproducible, index of fish freshness, is important. The objecti...
The breakdown products of adenosine triphosphate (ATP) and the K-value were determined as a means of...