Texture Modification Processes for Giant Grenadier (Albatrossia pectoralis) Fillets
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference26 articles.
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1. Biochemical Factors Affecting the Quality of Products and the Technology of Processing Deep-Sea Fish, the Giant Grenadier Albatrossia pectoralis;Journal of Ocean University of China;2020-05-02
2. Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets;Food Science & Nutrition;2018-07-27
3. Evaluation of Various Infused Cryoprotective Ingredients for Their Freeze–Thaw Stabilizing and Texture Improving Properties in Frozen Red Hake Muscle;Journal of Food Science;2007-01
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