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 |
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| Main Authors: | , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Elsevier BV
2004
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| Subjects: | |
| 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 |
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crelsevierbv:10.1016/j.lwt.2003.09.004 |
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openpolar |
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crelsevierbv:10.1016/j.lwt.2003.09.004 2023-10-01T03:54:38+02:00 Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods Zhu, S. Ramaswamy, H.S. Simpson, B.K. 2004 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 en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ LWT - Food Science and Technology volume 37, issue 3, page 291-299 ISSN 0023-6438 Food Science journal-article 2004 crelsevierbv https://doi.org/10.1016/j.lwt.2003.09.004 2023-09-01T00:56:39Z Article in Journal/Newspaper Atlantic salmon ScienceDirect (Elsevier - via Crossref) Lebensmittel-Wissenschaft und-Technologie 37 3 291 299 |
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Open Polar |
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ScienceDirect (Elsevier - via Crossref) |
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crelsevierbv |
| language |
English |
| topic |
Food Science |
| spellingShingle |
Food Science Zhu, S. Ramaswamy, H.S. Simpson, B.K. Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods |
| topic_facet |
Food Science |
| format |
Article in Journal/Newspaper |
| author |
Zhu, S. Ramaswamy, H.S. Simpson, B.K. |
| author_facet |
Zhu, S. Ramaswamy, H.S. Simpson, B.K. |
| author_sort |
Zhu, S. |
| title |
Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods |
| title_short |
Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods |
| title_full |
Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods |
| title_fullStr |
Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods |
| title_full_unstemmed |
Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods |
| title_sort |
effect of high-pressure versus conventional thawing on color, drip loss and texture of atlantic salmon frozen by different methods |
| publisher |
Elsevier BV |
| publishDate |
2004 |
| url |
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 |
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Atlantic salmon |
| genre_facet |
Atlantic salmon |
| op_source |
LWT - Food Science and Technology volume 37, issue 3, page 291-299 ISSN 0023-6438 |
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https://www.elsevier.com/tdm/userlicense/1.0/ |
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https://doi.org/10.1016/j.lwt.2003.09.004 |
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Lebensmittel-Wissenschaft und-Technologie |
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37 |
| container_issue |
3 |
| container_start_page |
291 |
| op_container_end_page |
299 |
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1778522466002403328 |