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  1. 1

    The irreversible loosening of bound water at very low temperatures in cod muscle. por Love, R. M.

    Artigo

    The irreversible loosening of bound water at very low temperatures in cod muscle.
  2. 2

    The expressible fluid of fish fillets. I.-Nucleic acid as an index of cell damage in fillets from both sides. por Love, R. M.

    Artigo

    The expressible fluid of fish fillets. I.-Nucleic acid as an index of cell damage in fillets from both sides.
  3. 3

    The effect of fishing grounds on the quality of frozen fish. por Love, R. M.

    Artigo

    The effect of fishing grounds on the quality of frozen fish.
  4. 4

    Protein denaturation in frozen fish. VII.-Effect of the onset and resolution of rigor mortis on denaturation. por Love, R. M.

    Artigo

    Protein denaturation in frozen fish. VII.-Effect of the onset and resolution of rigor mortis on denaturation.
  5. 5

    Studies on the north sea cod. II.- Deoxyribose Nucleic Acid in the Musculature. por Love, R. M.

    Artigo

    Studies on the north sea cod. II.- Deoxyribose Nucleic Acid in the Musculature.
  6. 6

    Protein denaturation in frozen fish. VI.-Cold-storage studies on cod using the cell fragility method. por Love, R. M.

    Artigo

    Protein denaturation in frozen fish. VI.-Cold-storage studies on cod using the cell fragility method.
  7. 7

    Protein denaturation in frozen fish. V.-Development of cell fragility method for measuring cold-storage changes in the muscle. por Love, R. M.

    Artigo

    Protein denaturation in frozen fish. V.-Development of cell fragility method for measuring cold-storage changes in the muscle.
  8. 8

    Protein denaturation in frozen fish. IV.-Opacity measurements on the muscle. por Love, R. M.

    Artigo

    Protein denaturation in frozen fish. IV.-Opacity measurements on the muscle.

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