Structure and color changes due to thermal treatments in desalted cod

Journal of Food Processing and Preservation

Volumn 27, Issue 6, 2003, Pages 465-474

  Fernandez Segovia, I ^a   Camacho, M M ^a   Martinez Navarrete, N ^a   Escriche, I ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; FOOD PROCESSING; MECHANICAL PROPERTIES; MECHANICAL TESTING; MICROSTRUCTURE; MICROWAVE HEATING;

DESALTED COD; FISH MUSCLE TENDERIZATION; MICROBIAL ACTIVITY; STEAM BLANCHING; WATER BLANCHING;

FOOD PRODUCTS;

GADUS; GADUS MORHUA;

EID: 1642308796     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2003.tb00530.x     Document Type: Article

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