Postmortem biochemical and functional characteristic of monterey sardine muscle stored at 0 °C

Journal of Food Science

Volumn 65, Issue 1, 2000, Pages 40-47

  Pacheco Aguilar, R ^a   Lugo Sanchez M E ^a   Robles Burgueno M R ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Freshness; Gel forming ability; K value; Lipid oxidation; Protein extractability

Indexed keywords

EID: 0342700234     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb15953.x     Document Type: Article

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