高静水压处理对冷藏条件下僵硬前和僵硬后棕鲈（Seriolella violacea）的物理参数、超微结构及货架期的影响 - Suppr | 超能文献

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Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage.高静水压处理对冷藏条件下僵硬前和僵硬后棕鲈（Seriolella violacea）的物理参数、超微结构及货架期的影响

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Rested and stressed farmed Atlantic cod (Gadus morhua) chilled in ice or slurry and effects on quality.冰藏或碎冰藏养殖大西洋鳕鱼（Gadus morhua）的休息和应激状态及其对品质的影响。

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Study of the quality characteristics in cold-smoked salmon (Salmo salar) originating from pre- or post-rigor raw material.研究源自僵直前期或后期的生原料的冷熏三文鱼（Salmo salar）的质量特性。

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Effects of Chilling and Partial Freezing on Rigor Mortis Changes of Bighead Carp (Aristichthys nobilis) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils.冷藏和部分冷冻对鳙鱼鱼片僵硬变化的影响：组织蛋白酶活性、蛋白质降解及肌原纤维微观结构

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Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).单周期和双周期高静水压处理对小包装鱿鱼（太平洋褶柔鱼）水分特性、理化性质及微生物质量的影响

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Muscle pH, rigor mortis and blood variables in Atlantic salmon transported in two types of well-boat.两种渔船中大西洋鲑鱼运输过程中的肌肉 pH 值、尸僵和血液变量。

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Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage.濒死处理应激、尸僵和冰藏对大西洋鲑鱼皮肤及鱼片颜色的影响

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Effect of Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice.阶段和加压对冰藏棕榈粗皮鱼脂质损伤、总挥发性胺形成及自溶发展的影响

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Muscle temperature at the point of filleting--Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon.去骨时的肌肉温度——对处于僵硬前阶段的去骨生大西洋鲑鱼和冷熏大西洋鲑鱼储存质量的后续影响。

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Effects of rigor status during high-pressure processing on the physical qualities of farm-raised abalone (Haliotis rufescens).高压处理过程中的僵直状态对养殖皱纹盘鲍（Haliotis rufescens）物理品质的影响。

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Effect of Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice.