Freezing/defrosting/frying of sardine fillets. Influence of slow and quick defrosting on protein quality-Reference-Cited by-同舟云学术

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Freezing/defrosting/frying of sardine fillets. Influence of slow and quick defrosting on protein quality

Published:2003-03-27 Issue:6 Volume:83 Page:602-608
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

García-Arias M Trinidad,Alvarez-Pontes Esther,García-Fernández M Camino,Sánchez-Muniz Francisco J

Funder

Spanish Comisión Interministerial de Ciencia y Tecnología (CICYT)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference46 articles.

1. A review on microwave baking of foods;Sumnu;Int J Food Sci Technol,2001

2. Effects of four cooking methods on the proximate, mineral and fatty acid composition of fish fillets;Gall;J Food Sci,1983

3. Deep-fat frying modifies high-fat fish lipid fraction;Candela;J Agric Food Chem,1998

4. Theories of protein denaturation during frozen storage of fish flesh;Shenouda;Adv Food Res,1980

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