A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storage

By P. Howgate. 2006

107 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/5b05b1c9bf5b2529c6c28c6e7dfb5e48023c224c

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. Ghislaine Calleja
2. M. B. Frøst
3. L. Duelund
4. Ole G. Mouritsen

In Nutrition and Dietetics

1. M. B. Frøst
2. Ole G. Mouritsen
3. L. Duelund

Citations in the corpus

• Flavour of fermented fish, insect, game, and pea sauces: Garum revisited (2017, background): “Moreover, it is well-known that the inosinate produced in the dead fi sh from muscular ATP over time decays into inosine after some days (Howgate, 2006).”