ShareBlue whiting surimi paste as affected by moisture content, temperature and pH processing conditions: rheological evaluation.
Author(s) : PIN M. R., LACA A., PAREDES B., et al.
Type of article: Article
Details
- Original title: Blue whiting surimi paste as affected by moisture content, temperature and pH processing conditions: rheological evaluation.
- Record ID : 2011-0253
- Languages: English
- Source: Acta Aliment. - vol. 39 - n. 4
- Publication date: 2010/12
- DOI: http://dx.doi.org/10.1556/AAlim.39.2010.4.6
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Rheological property; Temperature; Surimi; Ph; Humidity; Expérimentation; Freezing
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- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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- Author(s) : KIM B. Y.
- Date : 1986
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- Author(s) : SOMBOONYARITHI V.
- Date : 1990
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- Source: ASEAN Food J. - vol. 5 - n. 4
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QUALITY CHANGES IN ALASKA POLLOCK MEAT PASTE (<...
- Author(s) : SHABAN O.
- Date : 1985
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 11
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EFFECT OF CALCIUM CHLORIDE IN FROZEN SURIMI FRO...
- Author(s) : SAEKI H.
- Date : 1988
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 2
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