Effects of various cryostabilisers on protein functionality in frozen-stored minced blue whiting muscle: The importance of inhibiting formaldehyde production

European Food Research and Technology

Volumn 214, Issue 5, 2002, Pages 382-387

  Herrera, Juan J Rodríguez ^a   Pastoriza, Laura ^a   Sampedro, Gabriel ^a  

^a NONE   (Spain)

Author keywords

Cryostabilisation; Formaldehyde production; Maltodextrins; Minced fish muscle; Protein functionality

Indexed keywords

EID: 1842575411     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-001-0456-z     Document Type: Article

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