Effect of Frozen Storage on Protein Denaturation and Fatty Acids Profile of the Red Octopus (Octopus maya)

Journal of Food Processing and Preservation

Volumn 41, Issue 4, 2017, Pages

  Gullian Klanian, Mariel ^a   Terrats Preciat, Montserrat ^a   Pech Jiménez, Elma C ^a   Cutz De Ocampo, Joel ^a  

^a DEPARTAMENTO DE FÍSICA APLICADA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

DENATURATION; FISHERIES; FOOD STORAGE; MOLLUSCS; NITROGEN; NUTRITION; POLYUNSATURATED FATTY ACIDS; PROTEINS; QUALITY ASSURANCE; SHELLFISH;

COMMERCIAL VIABILITY; ESSENTIAL FATTY ACIDS; ESSENTIAL NUTRIENTS; FATTY ACIDS PROFILES; FISHING INDUSTRY; OMEGA-3 POLYUNSATURATED FATTY ACIDS; OMEGA-3-FATTY ACIDS; PROTEIN DENATURATION;

FATTY ACIDS;

EID: 84994525367     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13072     Document Type: Article

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