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A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle
by
Skipnes, Dagbjorn
,
Ostby, Merete Lund
,
Hendrickx, Marc
Published 2007
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2
JFS S: Sensory and Nutritive Qualities of Food Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing
by
Fanbin Kong
,
Juming Tang
,
Barbara Rasco
,
Chuck Crapo
,
Scott Smiley
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JFS S: Sensory and Nutritive Qualities of Food Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing
by
Fanbin Kong
,
Juming Tang
,
Barbara Rasco
,
Chuck Crapo
,
Scott Smiley
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2
Article in Journal/Newspaper
1
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Barbara Rasco
2
Chuck Crapo
2
Fanbin Kong
2
Juming Tang
2
Scott Smiley
2
Hendrickx, Marc
1
Ostby, Merete Lund
1
Skipnes, Dagbjorn
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Topic
cook loss
color
2
salmon
2
shear force
2
sterilization
2
cod
1
fish
1
frozen storage
1
gadus morhua
1
growth
1
l
1
quality
1
structural-changes
1
texture
1
thermal processing
1
water holding capacity
1
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2
KU Leuven: Lirias
1
Language
English
3
Open Polar Keyword
Oncorhynchus gorbuscha
2
Gadus morhua
1
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