Functional characterisation of muscle and skin collagenous material from hake (Merluccius merluccius L.)

By Montero P.   Gomez-Guillen M.C.   Borderas A.J.  

Food Chemistry, Vol. 65, Iss. 1, 1999-04 ,pp. : 55-59

Elsevier

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Chilled bulk storage of gutted hake (Merluccius merluccius L.) in CO 2 and O 2 enriched controlled atmospheres

By Ruiz-Capillas C.   Moral A.  

Food Chemistry, Vol. 74, Iss. 3, 2001-08 ,pp. : 317-325

Elsevier

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Seasonal changes in the chemical and lipid composition of fillets of the Southwest Atlantic hake (Merluccius hubbsi)

By Mendez E.   Gonzalez R.M.  

Food Chemistry, Vol. 59, Iss. 2, 1997-06 ,pp. : 213-217

Elsevier

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Effects of frying and warmholding on fatty acids and cholesterol of sole (Solea solea), codfish (Gadus morrhua) and hake (Merluccius merluccius)

By Candela M.   Astiasaran I.   Bello J.  

Food Chemistry, Vol. 58, Iss. 3, 1997-03 ,pp. : 227-231

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Trimethylamine oxide and derived compounds' changes during frozen storage of hake (Merluccius merluccius)

By Sotelo C.G.   Gallardo J.M.   Pineiro C.   Perez-Martin R.  

Food Chemistry, Vol. 53, Iss. 1, 1995-01 ,pp. : 61-65

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