Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake ( <i>Merluccius hubbsi</i> ) fillets-Reference-Cited by-同舟云学术

Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake ( Merluccius hubbsi ) fillets

Author:

Marchetti Marion D.¹²^ORCID,Gómez Paula L.²³,Yeannes María I.¹²,Garcia Loredo Analía B.¹²

Affiliation:

1. Food Quality and Preservation, INCITAA, Faculty of Engineering National University of Mar del Plata Mar del Plata Buenos Aires Argentina

2. National Scientific and Technical Research Council (CONICET) Buenos Aires Argentina

3. Institute of Food Technology and Chemical Process (ITAPROQ) CONICET‐University of Buenos Aires Ciudad Autónoma de Buenos Aires Argentina

Funder

Universidad Nacional de Mar del Plata

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Wiley

Subject

Food Science

Link

Reference51 articles.

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