Effects of high pressure on colour and texture of fish

Ariette M. Matser Agrotechnological Research Institute, ATO-DLO, P.O. Box 17, 6700 AA, Wageningen, The Netherlands

Dick Stegeman Agrotechnological Research Institute, ATO-DLO, P.O. Box 17, 6700 AA, Wageningen, The Netherlands

Jeroen Kals Agrotechnological Research Institute, ATO-DLO, P.O. Box 17, 6700 AA, Wageningen, The Netherlands

Paul V. Bartels Agrotechnological Research Institute, ATO-DLO, P.O. Box 17, 6700 AA, Wageningen, The Netherlands

References

Angsupanich , K. and Ledward , D. A. 1998 . High pressure treatment effects on cod (Gadus morhua) muscle . Food Chemistry , 63 : 39 – 39 .
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Ashie , I. N. A. and Simpson , B. K. 1996 . Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration . Food Research International , 29 : 569 – 569 .
Web of Science ®Google Scholar
Ohsima , T. , Ushio , H. and Koizumi , C. 1993 . High-pressure processing offish and fish products . Trends in Food Science and Nutrition , 4 : 310 – 315 .
Google Scholar

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Effects of high pressure on colour and texture of fish

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