Effects of Kudoa spores, endogenous protease activity and frozen storage on cooked texture of minced Pacific hake (Merluccius productus)

Published 2008 View Full Article

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Title
Effects of Kudoa spores, endogenous protease activity and frozen storage on cooked texture of minced Pacific hake (Merluccius productus)
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 113, Issue 4, Pages 1076-1082
Publisher
Elsevier BV
Online
2008-09-04
DOI
10.1016/j.foodchem.2008.08.074

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