Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake (Merluccius hubbsi) fillets.
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DOI: 10.1111/1750-3841.16056
Abstract: Salting is a technique used for preserving fish meat and allows obtaining added value products. The salting process provokes several structure modifications, which in turns cause changes in the fish texture. Thus, the objective of… read more here.
Keywords: structure; hake; salting procedures; merluccius hubbsi ... See more keywords