Quality changes during superchilled storage of cod (Gadus morhua) fillets

By Anne Sissel Duun, Turid Rustad. 2007

166 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/cedbdce03300d5198e31db42a39207bd85faae59

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Fan Wen
2. Zhou Kang
3. Zhaohui Peng
4. Meijun J. Zhu
5. Shouchun Liu
6. Pinglan Li
7. Chang Ma
8. Zhong Saiyi

Citations in the corpus

• Quality evaluation of tray-packed tilapia fillets stored at 0°C based on sensory, microbiological, biochemical and physical attributes (2010, methodology): “The myofibrillar proteolysis and loss of SSP resulted in inferior processing properties of fish muscle (Duun and Rustad, 2007).”