Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods

• Published in: Lebensmittel-Wissenschaft und-Technologie
• Main Authors: Zhu, S., Ramaswamy, H.S., Simpson, B.K.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2004
• Subjects: Food Science; Atlantic salmon
• Online Access: http://dx.doi.org/10.1016/j.lwt.2003.09.004; https://api.elsevier.com/content/article/PII:S0023643803001828?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0023643803001828?httpAccept=text/plain