Effects of Additives on the Selected Quality Attributes and Cooking Yield of Squid: Modelling and Optimization
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2010.494755
Reference28 articles.
1. Chemical and microbial analyses of squid muscle (Loligo plei) during storage in ice
2. Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice
3. EFFECT OF REFRIGERATED STORAGE ON PROTEOLYTIC ACTIVITY AND PHYSICOCHEMICAL AND MICROSTRUCTURAL PROPERTIES OF GIANT SQUID (DOSIDICUS GIGAS) MANTLE MUSCLE
4. Purification and characterization of two metalloproteinases from squid mantle muscle, myosinase I and myosinase II
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