Changes in the texture and structure of cod and haddock fillets during frozen storage-Reference-Cited by-同舟云学术

Changes in the texture and structure of cod and haddock fillets during frozen storage

Published:2002-07 Issue:4 Volume:16 Page:313-319
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Badii Farah,Howell Nazlin K

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference19 articles.

1. A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) during frozen storage;Badii;Journal of Science Food Agriculture,2001

2. Changes in the actin of cod flesh during storage at −14°C;Connell;Journal of Science Food Agriculture,1960

3. Gelation properties of deamidated soluble wheat proteins;Friedli;Food Hydrocolloids,1996

4. 10 Lipid oxidation in fish tissue. Enzymatic initiation via lipoxygenase;German;Journal of Agriculture Food Chemistry,1985

5. Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in the myofibrillar proteins;Gill;Journal of Food Science,1979

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