Kinetics of salmon quality changes during thermal processing

Journal of Food Engineering

Volumn 83, Issue 4, 2007, Pages 510-520

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

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF ALASKA FAIRBANKS   (United States)

Author keywords

Area shrinkage; Color; Cook loss; Food thermal process; Kinetics; Pink salmon; Quality changes; Shear force; Thiamin

Indexed keywords

AREA SHRINKAGE; COOKING LOSSES; FOOD THERMAL PROCESSES; PINK SALMON; QUALITY CHANGES; SHEAR FORCES; THIAMIN;

COLOR; FISH; MATHEMATICAL MODELS; SHEAR STRENGTH; SHRINKAGE; THERMAL EFFECTS;

FOOD PROCESSING;

ONCORHYNCHUS; ONCORHYNCHUS GORBUSCHA;

EID: 34447567383     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.04.002     Document Type: Article

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