Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage-Reference-Cited by-同舟云学术

Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

Published:2008-11 Issue:2 Volume:111 Page:329-339
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bahuaud D.,Mørkøre T.,Langsrud Ø.,Sinnes K.,Veiseth E.,Ofstad R.,Thomassen M.S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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4. Ultrastructural-study of skeletal fish muscle after freezing at different rates;Bello;Journal of Food Science,1982

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