The effect of low temperature freezing on quality changes in cold stored cod
- 28 June 2007
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 4 (2), 105-115
- https://doi.org/10.1111/j.1365-2621.1969.tb01503.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Freezing of Bound Water and Protein Aggregation in Frozen Cod Muscle stored near its Melting PointNature, 1966
- A calorimetric method for measuring ice in frozen solutionsCryobiology, 1965
- Protein denaturation in frozen fish. V.—Development of the cell fragility method for measuring cold-storage changes in the muscleJournal of the Science of Food and Agriculture, 1962
- Tissue Freezing and Local Cold InjuryPhysiological Reviews, 1957