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Journal Abstract Search

61 related items for PubMed ID: 743426

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  • 4. Study of lipid changes in freeze-dried fish during storage. I. The interaction of relative humidity and tissue lipids.
    Pimpo MT, Seri S.
    Boll Soc Ital Biol Sper; 1992 Dec; 68(12):735-9. PubMed ID: 1307019
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  • 10. [Ultrastructural and biochemical changes in the muscle tissue of Notothenia nudifrons L. during prolonged cold preservation].
    Lebskaia TK, Dolgikh NG, Dubnitskaia GM, Pakhomova KI, Khobotilova LD.
    Arkh Anat Gistol Embriol; 1985 Feb; 88(2):64-71. PubMed ID: 3994529
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  • 11. [Chemical changes of frozen fillets of Limand and Canadian sole preserved for a long time at a temperature of -18 degrees C].
    Perna A, Perricone F.
    Acta Med Vet (Napoli); 1970 Feb; 16(5):411-25. PubMed ID: 5535178
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  • 13. Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin.
    Chwastowska-Siwiecka I, Kondratowicz J.
    Pol J Vet Sci; 2008 Feb; 11(2):113-7. PubMed ID: 18683539
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  • 16. Changes in lipids during the storage of krill (Euphausia superba Dana) at 3 degrees C.
    Kołakowska A.
    Z Lebensm Unters Forsch; 1988 Jun; 186(6):519-23. PubMed ID: 3407324
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  • 20. Effect of added lipids on the texture of minced hake (Merluccius merluccius L.), megrim (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus W.) during frozen storage.
    Careche M, Tejada M.
    Z Lebensm Unters Forsch; 1991 Dec; 193(6):533-7. PubMed ID: 1792825
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