High-pressure processing of myosystems. Uncertainties in methodology and their consequences for evaluation of results

European Food Research and Technology

Volumn 217, Issue 6, 2003, Pages 461-465

  Jimenez Colmenero F ^a   Borderias, A J ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Fish; High pressure; Meat; Methodological aspect; Myosystem

Indexed keywords

ENZYMES; FOOD PROCESSING; HIGH PRESSURE EFFECTS; HYDROPHOBICITY; LIPIDS; MICROORGANISMS; MOLECULAR STRUCTURE; MUSCLE; PH EFFECTS; THERMAL EFFECTS;

FISHES; METHODOLOGICAL ASPECTS; MYOSYSTEMS;

MEATS;

PISCES;

EID: 1542604284     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0785-1     Document Type: Article

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