Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Kong, Fanbin ^a   Tang, Juming ^a   Rasco, Barbara ^a   Crapo, Chuck ^b   Smiley, Scott ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF ALASKA FAIRBANKS   (United States)

Author keywords

Color; Cook loss; Salmon; Shear force; Sterilization

Indexed keywords

ANIMAL; ARTICLE; FOOD HANDLING; HEAT; METHODOLOGY; PHYSIOLOGY; SALMON; SEA FOOD; SKELETAL MUSCLE; STANDARD; TASTE; TIME;

ANIMALS; FOOD HANDLING; HEAT; MUSCLE, SKELETAL; SALMON; SEAFOOD; TASTE; TIME FACTORS;

ONCORHYNCHUS; ONCORHYNCHUS GORBUSCHA;

EID: 33847770996     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00246.x     Document Type: Article

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