Kinetics of protein and textural changes in Atlantic salmon under frozen storage-Reference-Cited by-同舟云学术

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Kinetics of protein and textural changes in Atlantic salmon under frozen storage

Published:2015-09 Issue: Volume:182 Page:120-127
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aguilera Barraza Fabián Alberto,León Roberto Agustín Quevedo,Álvarez Patricia Ximena López

Funder

Dirección de Investigación, Universidad de Los Lagos

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

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2. Official Methods of Analysis;AOAC,1998

3. A phenomenological model of the peroxide value’s rise and fall during lipid oxidation;Aragao;Journal of the American Oil Chemists Society,2008

4. Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus);Aubourg;Lwt – Food Science and Technology,2013

5. Relating instrumental texture, determined by variable-blade and allo-kramer shear attachments, to sensory analysis of rainbow trout, oncorhynchus mykiss;Aussanasuwannakul;Fillets. Journal of Food Science,2010

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