Technological effect of red grape antioxidant dietary fibre added to minced fish muscle
- Author
- SANCHEZ-ALONSO, Isabel1 ; BORDERIAS, Antonio Javier1
[1] Department of Science and Technology of Meat and Meat Products and Fish and Fishery Products, Instituto del Frío, CSIC, c/José Antonio Nováis, 10, 28040 Madrid, Spain - Source
International journal of food science & technology. 2008, Vol 43, Num 6, pp 1009-1018, 10 p ; ref : 1 p.1/2
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant dietary fibre fish muscle frozen storage functional properties grape polyphenols
- Keyword (fr)
- Antioxydant Conservation aliment Entreposage Muscle Polyphénol Produit congelé Propriété Raisin Rouge Fruit
- Keyword (en)
- Antioxidant Food preservation Warehousing Muscle Polyphenol Frozen product Properties Grape Red Fruit
- Keyword (es)
- Antioxidante Conservación alimento Almacenamiento Músculo Polifenol Producto congelado Propiedad Uva Rojo Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20332705
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2007.01554.x 
https://dx.doi.org/10.1111/j.1365-2621.2007.01554.x
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