Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

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Title
Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 111, Issue 2, Pages 329-339
Publisher
Elsevier BV
Online
2008-04-05
DOI
10.1016/j.foodchem.2008.03.075

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