Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles

Published 2019 View Full Article

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Title
Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles
Authors
Keywords
Quality properties, Oxidative stability, Protein properties, Tissue microstructure, Ice crystal, Freezing-thawing, Salt
Journal
FOOD CHEMISTRY
Volume 293, Issue -, Pages 178-186
Publisher
Elsevier BV
Online
2019-04-25
DOI
10.1016/j.foodchem.2019.04.091

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