Effect of Ice Storage on the Physicochemical and Dynamic Viscoelastic Properties of Ribbonfish (Trichiurus spp) Meat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb08316.x/fullpdf
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4. Thermophysical properties of silver hake and mackerel surimi at cooking temperatures;Belibagli;J Food Eng,2003
5. Physicochemical changes in Pacific whiting muscle proteins during iced storage;Benjakul;J Food Sci,1997
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