Postmortem biochemical and textural changes in the adductor muscle of Catarina scallop stored at 0C

Víctor M. Ocaño-Higuera; Alfonso N. Maeda-Martínez; María E. Lugo-Sánchez; Ramón Pacheco-Aguilar

doi:10.1111/j.1745-4514.2006.00071.x

Postmortem biochemical and textural changes in the adductor muscle of Catarina scallop stored at 0C

Víctor M. Ocaño-Higuera, Alfonso N. Maeda-Martínez, María E. Lugo-Sánchez, Ramón Pacheco-Aguilar

Departamento de Ciencias Químico-Biológicas

Research output: Contribution to journal › Article › peer-review

22 Scopus citations

Original language	American English
Pages (from-to)	373-389
Number of pages	17
Journal	Journal of Food Biochemistry
DOIs	https://doi.org/10.1111/j.1745-4514.2006.00071.x
State	Published - 1 Aug 2006

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title = "Postmortem biochemical and textural changes in the adductor muscle of Catarina scallop stored at 0C",

author = "Oca{\~n}o-Higuera, {V{\'i}ctor M.} and Maeda-Mart{\'i}nez, {Alfonso N.} and Lugo-S{\'a}nchez, {Mar{\'i}a E.} and Ram{\'o}n Pacheco-Aguilar",

year = "2006",

month = aug,

day = "1",

doi = "10.1111/j.1745-4514.2006.00071.x",

language = "American English",

pages = "373--389",

journal = "Journal of Food Biochemistry",

issn = "0145-8884",

publisher = "Wiley-Blackwell",

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TY - JOUR

T1 - Postmortem biochemical and textural changes in the adductor muscle of Catarina scallop stored at 0C

AU - Ocaño-Higuera, Víctor M.

AU - Maeda-Martínez, Alfonso N.

AU - Lugo-Sánchez, María E.

AU - Pacheco-Aguilar, Ramón

PY - 2006/8/1

Y1 - 2006/8/1

U2 - 10.1111/j.1745-4514.2006.00071.x

DO - 10.1111/j.1745-4514.2006.00071.x

M3 - Article

SP - 373

EP - 389

JO - Journal of Food Biochemistry

JF - Journal of Food Biochemistry

SN - 0145-8884

ER -