Chemical and functional properties of sardine (Sardina pilchardus W.) dark and light muscle proteins during frozen storage. Effect of washing on mince quality;Propiedades químicas y funcionales de las proteínas del músculo oscuro y claro de sardina (Sardina pilchardus w.) durante el almacenamiento en congelación. Efecto del lavado en la calidad del músculo picado

Food Science and Technology International

Volumn 5, Issue 2, 1999, Pages 139-147

  Montero, P ^a   Pardo, M V ^a   Gomez Guillen M C ^a   Borderias, J ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

frozen storage; functionality; gels; sardine muscle

Indexed keywords

EID: 0033433519     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329900500203     Document Type: Article

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