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

Badii, F and Howell, NK (2002) Changes in the texture and structure of cod and haddock fillets during frozen storage FOOD HYDROCOLLOIDS, 16 (4), PII S0268-. pp. 313-319.

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Item Type:	Article
Authors :	Name Email ORCID Badii, F farah.badii@surrey.ac.uk UNSPECIFIED Howell, NK n.howell@surrey.ac.uk UNSPECIFIED
Date :	1 July 2002
Identification Number :	https://doi.org/10.1016/S0268-005X(01)00104-7
Uncontrolled Keywords :	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
Related URLs :	Author
Depositing User :	Symplectic Elements
Date Deposited :	17 May 2017 08:54
Last Modified :	17 May 2017 14:38
URI:	http://epubs.surrey.ac.uk/id/eprint/821351

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