Effects of pressure-shift freezing and pressure-assisted thawing on sea bass (Dicentrarchus labrax) quality

Journal of Food Science

Volumn 72, Issue 7, 2007, Pages

  Tironi, V ^a   LeBail, A ^a   De Lamballerie, M ^a  

^a Universite de Nantes   (France)

Author keywords

Fish; Freezing; Pressure; Thawing

Indexed keywords

FISH PROTEIN; PIGMENT;

ANIMAL; ARTICLE; BASS; CHEMISTRY; CONSUMER; CRYOPRESERVATION; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; FOOD PRESERVATION; FREEZING; METHODOLOGY; PHYSIOLOGY; PRESSURE; SEA FOOD; STANDARD; TASTE; TIME;

ANIMALS; BASS; CALORIMETRY, DIFFERENTIAL SCANNING; CONSUMER SATISFACTION; CRYOPRESERVATION; FISH PROTEINS; FOOD HANDLING; FOOD PRESERVATION; FREEZING; PIGMENTS, BIOLOGICAL; PRESSURE; SEAFOOD; TASTE; TIME FACTORS;

DICENTRARCHUS LABRAX; SERRANIDAE;

EID: 34548473096     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00472.x     Document Type: Article

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