Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products

Journal of the Science of Food and Agriculture

Volumn 80, Issue 11, 2000, Pages 1691-1697

  Morzel, Martine ^a   Heapes, Mary M ^a   Reville, William J ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cured fish; Fermented fish; Salmon; Texture; Ultrastructure

Indexed keywords

CELL DAMAGE; FERMENTED PRODUCT; FISH; FLOW KINETICS; FOOD PROCESSING; FOOD STORAGE; LACTIC ACID; MUSCLE FIBRIL; REACTION MECHANISM; SALMON; STARTER CULTURE;

SALMO SALAR;

EID: 0034284385     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(20000901)80:11<1691::AID-JSFA704>3.0.CO;2-5     Document Type: Article

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