Improvement of the commercial quality of chilled Norway lobster (Nephrops norvegicus) stored in slurry ice: Effects of a preliminary treatment with an antimelanosic agent on enzymatic browning

  1. Aubourg, S.P.
  2. Losada, V.
  3. Prado, M.
  4. Miranda, J.M.
  5. Barros-Velázquez, J.
Zeitschrift:
Food Chemistry

ISSN: 0308-8146

Datum der Publikation: 2007

Ausgabe: 103

Nummer: 3

Seiten: 741-748

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2006.09.022 GOOGLE SCHOLAR
Datenquelle: Scopus