Proteolytic Activity of Muscle in Pre- and Post-Spawning Hake (Merluccius hubbsi Marini) After Frozen Storage-Reference-Cited by-同舟云学术

Proteolytic Activity of Muscle in Pre- and Post-Spawning Hake (Merluccius hubbsi Marini) After Frozen Storage

Published:2002-06 Issue:4 Volume:35 Page:325-330
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Pérez-Borla O.,Roura S.I.,Montecchia C.L.,Roldán H.,Crupkin M.

Publisher

Elsevier BV

Subject

Food Science

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3. Analysis of variance II: the multiway ANOVA;BENDER,1986

4. Changes in composition of mussels due to thermal processing;CASALES;Journal of Food Science,1988

5. CASALES, M. R. YEANNES, M. I. ZUGARRAMURDI, A. Conservas de caballa: composición quı́mica proximal y evaluación sensorial, 93, 97, 1991

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