Superchilled, chilled and frozen storage of Atlantic mackerel ( Scomber scombrus ) fillets – changes in texture, drip loss, protein solubility and oxidation
Author:
Affiliation:
1. Department of Biotechnology and Food Science Norwegian University of Science and Technology Sem Sælandsvei 6‐8, Kjemiblokk 3, 139, 7491 Trondheim Norway
2. SINTEF Ocean Brattørkaia 17C, 7010 Trondheim Norway
Funder
RCN
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14136
Reference37 articles.
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4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
5. Protein Carbonyl Measurement by a Sensitive ELISA Method
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