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

F Badii; NK Howell

doi:10.1016/S0268-005X(01)00104-7

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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

DOI: https://doi.org/10.1016/S0268-005X(01)00104-7

Abstract

Science & Technology

Physical Sciences

Life Sciences & Biomedicine

Chemistry

Applied

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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Title: Changes in the texture and structure of cod and haddock fillets during frozen storage
Creators: F Badii
NK Howell
Publication Details: FOOD HYDROCOLLOIDS, Vol.16(4), pp.313-319
Publisher: ELSEVIER SCI LTD
Date published: 01/07/2002
Date submitted: 17/05/2017
Identifiers: 99512860102346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

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

Abstract

Files and links (1)

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