| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541840 | Food Chemistry | 2011 | 7 Pages |
Abstract
âºDSC can differentiate fresh from frozen and thawed-re-frozen seabream. âºCathepsin B and liquid loss are good markers to distinguish fresh from frozen fish. âºIntense exercise prior to slaughter promotes partial denaturation of muscle myosin.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Elisabete Matos, Tomé S. Silva, Teresa Tiago, Manuel Aureliano, Maria Teresa Dinis, Jorge Dias,