Effect of previous slurry ice treatment on the quality of cooked sardine (Sardina pilchardus)

European Food Research and Technology

Volumn 224, Issue 2, 2006, Pages 193-198

  Losada, Vanesa ^a   Barros Velázquez, Jorge ^b   Gallardo, José M ^a   Aubourg, Santiago P ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Chilling; Cooking; Damage; Quality; Sardine; Slurry ice

Indexed keywords

SARDINA PILCHARDUS;

EID: 33751177097     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0321-1     Document Type: Article

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