Thermal gelation of brown trout myofibrils from white and red muscles: Effect of pH and ionic strength

Journal of the Science of Food and Agriculture

Volumn 82, Issue 4, 2002, Pages 452-463

  Lefevre, F ^a   Fauconneau, B ^a   Ouali, A ^a   Culioli, J ^a  

^a CEMAGREF   (France)

Author keywords

Fish; Heat induced gelation; Ionic strength; Muscle type; pH

Indexed keywords

FOOD SCIENCE;

SALMO TRUTTA; SALMONIDAE;

EID: 0036129584     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1057     Document Type: Article

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