Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature

• Published in: LWT - Food Science and Technology
• Main Authors: Ofstad, Ragni, Kidman, Siw, Myklebust, Reider, Olsen, Ragnar L., Hermansson, Anne-Marie
• Other Authors: Norges Forskningsråd
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 1995
• Subjects: Food Science; Salmo salar
• Online Access: http://dx.doi.org/10.1016/s0023-6438(95)94599-7; https://api.elsevier.com/content/article/PII:S0023643895945997?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0023643895945997?httpAccept=text/plain