Funder
University of Abertay Dundee
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Aquatic Science
Reference20 articles.
1. Balaban MO, Jie H, Yin Yee Y, Alçiçek Z (2015) Method to measure the force to pull and to break pin bones of fish. J Food Sci 80(2):E334–E340
2. Cheng JH, Sun DW, Han Z, Zeng XA (2014) Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: a review. Compr Rev Food Sci Food Saf 13(1):52–61
3. Darmanto, Y.S., Agustini, T.W., Swastawati, F. and Al Bulushi, I., 2014. The effect of fish bone collagens in improving food quality. Int Food Res J, 21(3)
4. Einen O, Guerin T, Fjæra SO, Skjervold PO (2002) Freezing of pre-rigor fillets of Atlantic salmon. Aquaculture 212(1):129–140
5. Espe M, Ruohonen K, Bjørnevik M, Frøyland L, Nortvedt R, Kiessling A (2004) Interactions between ice storage time, collagen composition, gaping and textural properties in farmed salmon muscle harvested at different times of the year. Aquaculture 240(1):489–504
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献