Evolution of Volatile Fraction and ATP Related Compounds during Storage of Desalted Cod (Gadus morhua)

Food Science and Technology International

Volumn 14, Issue 5_suppl, 2008, Pages 37-47

  Fernandez Segovia, I ^a   Escriche, I ^a   Serra, J A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

desalted cod; hipoxantine; inosine; inosine 5' monophosphate; K1 value; preservation; thermal treatments; Volatiles

Indexed keywords

BLANCHING; HEAT TREATMENT; MICROWAVE HEATING; MICROWAVES; WATER TREATMENT; WOOD PRESERVATION;

DESALTED COD; HIPOXANTINE; INOSINE; K1-VALUE; MONOPHOSPHATES; VOLATILES;

FOOD STORAGE;

EID: 84992727448     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208094581     Document Type: Article

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