Effects of Added Salt, Phosphates, and Proteins on the Chemical and Physicochemical Characteristics of Frozen Cod (Gadus morhua ) Fillets
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb06355.x/fullpdf
Reference45 articles.
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2. Chemical composition and postmortem changes in soft textured muscle from intensely feeding Atlantic cod (Gadus morhua L);Ang;J Food Biochem,1985
3. Effect of polyphosphates and other salts on drip loss and oxidative rancidity of frozen fish;Boyd;J Fish Res Bd Can,1965
4. Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates;Chang;J Food Sci,1997
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