Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference27 articles.
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3. Effects of high-pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets;Chéret;Journal Food Science,2006
4. High pressure thawing of fish (Whiting): Influence of the process parameters on drip losses;Chevalier;Lebenmittel.-Wissen-schaft und-Technologie,1999
5. Effect of pressure shift freezing, air-blast freezing and storage on some biochemical and physical properties of turbot (Scophthalmus maximus);Chevalier;Lebenmittel-Wissen-schaft und-Technologie,2000
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