Restructured products from arrowtooth flounder (Atheresthes stomias) using high-pressure treatments

European Food Research and Technology

Volumn 220, Issue 2, 2005, Pages 113-119

  Uresti, Rocío M ^a   Velazquez, Gonzalo ^a,b   Vázquez, Manuel ^c   Ramírez, José A ^a,d   Torres, J Antonio ^b  

^a UNIVERSIDAD AUTÓNOMA METROPOLITANA   (Mexico)

^b 100 Wiegand Hall   (United States)

^c Area de Tecn de los Alimentos   (Spain)

^d NONE   (United States)

Author keywords

Arrowtooth flounder; High pressure; Kamaboko; Modori; Setting

Indexed keywords

CALCIUM; ELECTROPHORESIS; HEAT TREATMENT; HIGH PRESSURE EFFECTS; MUSCLE; PROTEINS; WATER;

ARROWTOOTH FLOUNDER; HIGH PRESSURE; KAMABOKO; MODORI;

FOOD PRODUCTS;

PLEURONECTOIDEI; REINHARDTIUS STOMIAS; STOMIAS;

EID: 17444398634     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1026-y     Document Type: Article

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