Ultramicroscopical structures and liquid loss in heated cod (Gadus morhua L) and salmon (Salmo salar) muscle

Journal of the Science of Food and Agriculture

Volumn 72, Issue 3, 1996, Pages 337-347

  Ofstad, Ragni ^a,c   Kidman, Siw ^b   Hermansson, Anne Marie ^b  

^a NORWEGIAN INSTITUTE OF FISHERIES AND AQUACULTURE RESEARCH   (Norway)

^b SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^c A/S FORMA   (Norway)

Author keywords

fed cod; heating; liquid loss; post mortem changes; salmon; season; ultrastructure; wild cod

Indexed keywords

EID: 0029993851     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199611)72:3<337::AID-JSFA661>3.0.CO;2-6     Document Type: Article

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