Extractability and thermal stability of frozen hake (Merluccius merluccius) fillets stored at −10 and −30 °C
Author:
Funder
European Union
CICYT, Spain
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference33 articles.
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2. Structural changes of hake (Merluccius merluccius) fillets: effects of freezing and frozen storage;Careche;J Agric Food Chem,1999
3. Structural changes in cod myosin after modification with formaldehyde or frozen storage;Careche;J Food Sci,1997
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