Differentiation of freeze-thawed fish fillet from fresh fish fillet by the examination of erythrocyte
A method for differentiation between fresh and freeze-thawed fillets was tested by the use of a trace amount of blood and dark muscle collected from the fillets. The differentiation was accom-plished according to whether intact erythrocytes were recognized or not in the blood and dark muscle. A larg...
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| Veröffentlicht in: | Nippon Suisan Gakkaishi 1988, Vol.54 (7), p.1221-1225 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
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