Frozen storage of high-pressure- and heat-induced gels of blue whiting (Micromesistius poutassou) muscle: rheological, chemical and ultrastructure studies-Reference-Cited by-同舟云学术

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Frozen storage of high-pressure- and heat-induced gels of blue whiting (Micromesistius poutassou) muscle: rheological, chemical and ultrastructure studies

Published:1997-10-28 Issue:5 Volume:205 Page:335-342
ISSN:1431-4649
Container-title:Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
language:
Short-container-title:Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

Author:

Borderías A. J.,Pérez-Mateos M.,Solas M.,Montero P.

Publisher

Springer Science and Business Media LLC

Link

http://link.springer.com/content/pdf/10.1007/s002170050176.pdf

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review;International Journal of Food Science & Technology;2017-12-01

2. Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks;Journal of Food Engineering;2017-05

3. Gelation of barramundi (Lates calcarifer ) minced muscle as affected by pressure and thermal treatments at low salt concentration;Journal of the Science of Food and Agriculture;2017-03-06

4. The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat;Food Technology and Biotechnology;2017

5. Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins;Food Hydrocolloids;2014-03

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