ShareChitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage.
Author(s) : SATHIVEL S.
Type of article: Article
Details
- Original title: Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage.
- Record ID : 2006-1345
- Languages: English
- Source: Ital. J. Food Sci. - vol. 70 - n. 8
- Publication date: 2005/10
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Indexing
- Themes: Fish and fish product
- Keywords: Thawing; Oxidation; Coating (food); Lipid; Salmon; Weight loss; Cut; Freezing
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Edible coatings on frozen king salmon: effect o...
- Author(s) : STUCHELL Y. M., KROCHTA J. M.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
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Estudio comparativo de algunas marcas comercial...
- Author(s) : LLORCA E., HERNANDO I., PÉREZ-MUNUERA I., et al.
- Date : 2004/10
- Languages : Spanish
- Source: Acta Alimentaria - vol. 41 - n. 357
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INFLUENCE OF FROZEN STORAGE AND PHOSPHATE PREDI...
- Author(s) : COREY M. L., GERDES D. L., GRODNER R. M.
- Date : 1987
- Languages : English
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THE MECHANISM AND MEASUREMENT OF WEIGHT LOSS FR...
- Author(s) : STOREY R. M., GRAHAM J.
- Date : 1981/01/08
- Languages : English
- Source: Inst. Refrig., Adv. Proof - 5 p.; 2 fig.; 3 tabl.; 21 ref.
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THE EFFECT OF THE THICKNESS OF GLAZE ON FROZEN ...
- Author(s) : STODOLNIK L., IWASZKIEWICZ S., KNASIAK M.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 9
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