The effects of superchilling on shelf-life and quality indicators of whole Atlantic cod and fillets
Author:
Funder
Icelandic Centre for Research
Icelandic Ministry of Fisheries and Agriculture
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
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4. Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets;Aune;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2014
5. Effects of -1.5 °C superchilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: Cathepsin activity, muscle histology, texture and liquid leakage;Bahuaud;Food Chemistry,2008
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