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Effect of storage conditions on differential scanning calorimetry profiles from thawed cod muscle



Effect of storage conditions on differential scanning calorimetry profiles from thawed cod muscle



Lebensmittel Wissenschaft und Technologie 36(8): 807-812



Differential scanning calorimetry (DSC) was used for measuring thermal denaturation (30-80 degrees C) in cod fillets stored at -20 degrees C and -30 degrees C for up to 12 months and subsequently from 0 to 21 days in modified atmosphere at +2 degrees C. The denaturation profiles were subjected to multivariate data analysis in order to extract the effects of the various storage conditions.

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Accession: 003735240

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DOI: 10.1016/s0023-6438(03)00113-0



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