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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 :
NameEmailORCID
Badii, Ffarah.badii@surrey.ac.ukUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
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 :
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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