Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscles

Food Science and Technology International

Volumn 11, Issue 6, 2005, Pages 477-484

  Perez Won M ^a   Tabilo Munizaga, G ^b   Barbosa Canovas G V ^c  

^a DEPARTAMENTO DE BIOLOGÍA   (Chile)

^b UNIVERSIDAD DEL BÍO BÍO   (Chile)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Colour; Scallops; Shellfish; Texture; Ultra igh pressure

Indexed keywords

COLOR; FISHERIES; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; MICROORGANISMS; OSCILLATIONS; SCANNING ELECTRON MICROSCOPY; TEXTURES;

HONEYCOMB STRUCTURE; SCALLOPS; SHELLFISH; ULTRA HIGH PRESSURE;

MUSCLE;

ARGOPECTEN IRRADIANS; PECTINIDAE;

EID: 29844433435     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013205060761     Document Type: Article

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