Structural and ultrastructural changes on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing

Aquaculture

Volumn 250, Issue 1-2, 2005, Pages 215-231

  Ayala, M D ^a   Lopez Albors O ^a   Blanco, A ^b   Garcia Alcazar A ^c   Abellan E ^c   Ramirez Zarzosa G ^a   Gil, F ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b UNIVERSITY OF CÓRDOBA   (Spain)

^c INSTITUTO ESPAÑOL DE OCEANOGRAFÍA   (Spain)

Author keywords

Cooking; Fish muscle; Flesh; Freezing; Sea bass; Structure

Indexed keywords

QUALITATIVE ANALYSIS;

DICENTRARCHUS LABRAX; SERRANIDAE;

EID: 27344445918     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2005.04.057     Document Type: Article

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