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Food Research International

Volumn 34, Issue 1, 2001, Pages 15-23

Ultrasonic characterization of Atlantic mackerel (Scomber scombrus)

(3) Sigfusson, Halldor a Decker, Eric A a McClements, David J a

a UNIVERSITY OF MASSACHUSETTS (United States)

Author keywords

Composition; Mackerel; Temperature; Ultrasonic attenuation; Ultrasonic velocity

Indexed keywords

ATTENUATION COEFFICIENT; FAT CONTENT; MEAT; PROTEIN DENATURATION; SCOMBER SCOMBRUS; TEMPERATURE; ULTRASONIC VELOCITY; VELOCITY;

EID: 0035110529 PISSN: 09639969 EISSN: None Source Type: Journal
DOI: 10.1016/S0963-9969(00)00123-X Document Type: Article

Times cited : (22)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.