Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets

Journal of Food Science

Volumn 72, Issue 5, 2007, Pages

  Alizadeh, E ^a   Chapleau, N ^a   De Lamballerie, M ^a   LeBail, A ^a  

^a Universite de Nantes   (France)

Author keywords

Color; Fish; Freezing; Texture; Thawing

Indexed keywords

ANIMAL; ARTICLE; ATLANTIC SALMON; CONSUMER; CRYOPRESERVATION; FOOD HANDLING; FOOD PRESERVATION; FREEZING; METHODOLOGY; PHYSIOLOGY; PIGMENTATION; PRESSURE; SEA FOOD; STANDARD; TASTE; TIME;

ANIMALS; CONSUMER SATISFACTION; CRYOPRESERVATION; FOOD HANDLING; FOOD PRESERVATION; FREEZING; PIGMENTATION; PRESSURE; SALMO SALAR; SEAFOOD; TASTE; TIME FACTORS;

SALMO SALAR;

EID: 34250837978     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00355.x     Document Type: Article

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