INTEGRATED STUDIES ON THE FRESHNESS OF RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM) POSTMORTEM DURING CHILLED AND FROZEN STORAGE
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2004.tb00067.x/fullpdf
Reference90 articles.
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2. Comparison of Freshness Quality of Cultured and Wild Sea Bass (Dicentrarchus labrax)
3. Rigor Mortis in Fish
4. Post-mortem Tenderization of Rainbow Trout Muscle Caused by the Disintegration of Collagen Fibers in the Pericellular Connective Tissue.
5. Post-Mortem Tenderization of Fish Muscle Proceeds Independently of Resolution of Rigor Mortis.
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