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• W2077568289 abstract "Presents the compositional and spoilage changes in fish ‐ useful for determining the freshness for eating. Chemical and microbiological methods are focused on. Breakdowns in chemical components lead to detectable changes ‐ odour, flavour and texture. Changes to the fats, protein, nucleotides, non‐protein nitrogen compounds and enzymes are examined. These means are more valid when dealing with preserved and frozen fish and can give accurate assessment as to fish quality." @default.
• W2077568289 created "2016-06-24" @default.
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• W2077568289 date "1998-10-01" @default.
• W2077568289 modified "2023-10-02" @default.
• W2077568289 title "Compositional changes and spoilage in fish ‐ an introduction" @default.
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• W2077568289 doi "https://doi.org/10.1108/00346659810224208" @default.
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