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Changes in the texture and structure of cod and haddock fillets during frozen storage
Journal article   Peer reviewed

Changes in the texture and structure of cod and haddock fillets during frozen storage

F Badii and NK Howell
FOOD HYDROCOLLOIDS, Vol.16(4), pp.313-319
01/07/2002

Abstract

Science & Technology Physical Sciences Life Sciences & Biomedicine Chemistry Applied research Food Science & Technology Chemistry CHEMISTRY APPLIED FOOD SCIENCE & TECHNOLOGY fish texture frozen storage small and large deformation theology protein denaturation hydrophobicity differential scanning calorimetry PROTEINS HYDROPHOBICITY OXIDATION GELATION FLESH
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