Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods

LWT

Volumn 37, Issue 3, 2004, Pages 291-299

  Zhu, S ^a   Ramaswamy, H S ^a   Simpson, B K ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Color; Drip loss; Fish; Freezing; High pressure; Salmon; Texture; Thawing

Indexed keywords

SALMO; SALMO SALAR;

EID: 1842487526     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2003.09.004     Document Type: Article

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