Textural changes during iced storage of salmon (Salmo salar) and cod (Gadus morhua)

Journal of Aquatic Food Product Technology

Volumn 11, Issue 3-4, 2002, Pages 105-123

  Hultmann, Lisbeth ^a   Rustad, Turid ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Cod; Protein solubility; Proteolytic activity; Salmon; Texture

Indexed keywords

EID: 0036958308     PISSN: 10498850     EISSN: None     Source Type: Journal    
DOI: 10.1300/J030v11n03_09     Document Type: Article

References (38)