Author:
Sone Izumi,Skåra Torstein,Olsen Stein Harris
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference197 articles.
1. Abe S, Osako K, Watanabe M, Suzuki T (2009) The effect of thawing condition for frozen fish meats—the thawing speed dependence on fish muscle protein denaturation and drip amount. Trans Jpn Soc Refrig Air Cond Eng 26:149–158
2. Albertos I, Jaime I, Diez AM, González-Arnáiz L, Rico D (2015) Carob seed peel as natural antioxidant in minced and refrigerated (4 °C) Atlantic horse mackerel (Trachurus trachurus). LWT Food Sci Technol 64:650–656
3. Alfaro B, Hernandez I, Balino-Zuazo L, Barranco A (2013) Quality changes of Atlantic horse mackerel fillets (Trachurus trachurus) packed in a modified atmosphere at different storage temperatures. J Sci Food Agric 93:2179–2187
4. Alghazeer R, Saeed S, Howell NK (2008) Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea. Food Chem 108:801–810
5. Ando M, Joka M, Mochizuki S, Satoh KI, Tsukamasa Y, Makinodan Y (2001) Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage. Fish Sci 67:744–751
Cited by
32 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