Lipid and protein deterioration during the chilled storage of minced sea salmon (Pseudopercis semifasciata)

Journal of the Science of Food and Agriculture

Volumn 87, Issue 12, 2007, Pages 2239-2246

  Tironi, Valeria A ^a   Tomás, Mabel C ^a   Añón, María C ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Chilling; Lipid oxidation; Minced muscle; Protein modifications; Sea salmon

Indexed keywords

PSEUDOPERCIS SEMIFASCIATA;

EID: 34548313953     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2949     Document Type: Article

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