Physicochemical stability of paddlefish (polyodon spathula) meat under refrigerated and frozen storage

Journal of Aquatic Food Product Technology

Volumn 9, Issue 4, 2000, Pages 27-39

  Lou, X ^a   Xiong, Y L ^a   Liu, G ^a   Wang, C ^b   Wang, B ^b   Mims, S D ^b  

^a UNIVERSITY OF KENTUCKY   (United States)

^b KENTUCKY STATE UNIVERSITY   (United States)

Author keywords

Lipid oxidation; Paddlefish; Protein solubility; Storage stability; Texture

Indexed keywords

EID: 26844484807     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1300/J030v09n04_04     Document Type: Article

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