COMPARISON OF SUPERCHILLING AND FREEZING ON THE MICROSTRUCTURE, MUSCLE QUALITY AND PROTEIN DENATURATION OF GRASS CARP (CTENOPHARYNGODON IDELLUS )
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2012.00678.x/fullpdf
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3. Sensory characteristics of cold-smoked Atlantic salmon (Salmon salar) from European market and relationships with chemical, physical and microbiological measurements;CARDINAL;Food Res. Intern.,2004
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