Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process
Silver carp (Hypophthalmichthys molitrix) has acquired great attention because of its increasing farming production and application in the surimi-product commercialization. This work focuses on the effect of a washing process followed by frozen storage (6 months; -18 °C) on the quality of minced sil...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2010-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/626 |