CHANGES IN TEXTURE AND MICROSTRUCTURE OF PRESSURE-TREATED FISH MUSCLE TISSUE DURING CHILLED STORAGE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1997.tb00375.x/fullpdf
Reference54 articles.
1. Post-mortem tenderisation of rainbow trout (Oncorhyncus Mykiss) muscle caused by gradual disintegration of the extracellular matrix structure
2. Endogenous Proteolytic Enzymes in Skeletal Muscle: Their Significance in Muscle Physiology and During Postmortem Aging Events in Carcasses
3. EFFECTS OF HYDROSTATIC PRESSURE ON ALPHA-MACROGLOBULIN AND SELECTED PROTEASES
4. Spoilage and shelf‐life extension of fresh fish and shellfish
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