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- W1520277067 abstract "This work is a review on the conformation and importance of connective tissue of fish meat. The post mortem softening of fish meat as a quality factor is influenced by the characteristics of the collagens present in each species. The degradation of collagen appears to be related to freezing. By biochemical analysis as well as electronic microscopy many researches have demonstrated that the loss of texture is related to pericelular connective tissue degradation. Currently some post crop practices are proposed to reduce this phenomenon." @default.
- W1520277067 created "2016-06-24" @default.
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- W1520277067 date "2007-01-01" @default.
- W1520277067 modified "2023-09-27" @default.
- W1520277067 title "Perdida de textura post mortem de la carne de pescado por almacenamiento en frio" @default.
- W1520277067 hasPublicationYear "2007" @default.
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