Integrated studies on the freshness of rainbow trout (oncorhynchus mykiss walbaum) postmortem during chilled and frozen storage

Journal of Food Biochemistry

Volumn 28, Issue 3, 2004, Pages 213-244

  Wills, Carmel C ^a   Proctor, Marlene R M ^a   McLoughlin, J V ^b  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b TRINITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ADENOSINETRIPHOSPHATE; BIOTECHNOLOGY; DEGRADATION; FOOD STORAGE; HYDROLYSIS; MEATS; METABOLITES; SENSORS;

FROZEN STORAGE; NUCLEOTIDES; RAINBOW TROUT; SHEAR FORCE; SKELETAL MUSCLE;

FOOD PROCESSING;

ONCORHYNCHUS; ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 4344641950     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2004.tb00067.x     Document Type: Article

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