Prediction of Freezing Time and Evaluation of the Effect of Frozen Storage on Textural Properties of White Trout Fillets-Reference-Cited by-同舟云学术

Prediction of Freezing Time and Evaluation of the Effect of Frozen Storage on Textural Properties of White Trout Fillets

Published:2013 Issue:3 Volume:19 Page:375-379
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

JIMENEZ-AVALOS Hector A.,CHAIRES-MARTINEZ Leandro,PEREZ-VARGAS Miguel A.

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference30 articles.

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3. Barroso, M., Careche, M., Barrios, L. and Borderias, A.J. (1998). Frozen hake fillets quality as related to texture and viscosity by mechanical methods. J. Food Sci., 63(5), 793-796.

4. Bhattacharya, S., Bhattacharya, S. and Chowdhury, D.R. (1987). Freezing characteristics of fresh water fish (Labeo rohita) by liquid nitrogen vapor. Cryobiol., 24, 58-64.

5. Castro, G.M., Silencio, B.J., Juarez, S.M., Montaño, B.S. and Perez, G.R. (1998). Composición química de la fauna de acompañamiento del camarón de veracruz (golfo de México). Rev. Biol. Tróp., 46(2), 249-456.

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