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Influence of myofibrillar proteins and collagen aggregation on the texture of frozen hake muscle
Montero, P.; Borderías, J. (1992). Influence of myofibrillar proteins and collagen aggregation on the texture of frozen hake muscle, in: Huss, H.H. et al. Quality assurance in the fish industry. pp. 149-156
In: Huss, H.H.; Jakobsen, M.; Liston, J. (Ed.) (1992). Quality assurance in the fish industry. Developments in food science, 30. Elsevier: Amsterdam. ISBN 0-444-89077-7. viii, 587 pp., more
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, more
Peer reviewed article  
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  • Montero, P.
  • Borderías, J.
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