ShareEffect of kappa-carrageenan and NaCl on initial freezing point of egg and surimi.
Author(s) : KOVACEVIC D., KURTANJEK Z.
Type of article: Article
Details
- Original title: Effect of kappa-carrageenan and NaCl on initial freezing point of egg and surimi.
- Record ID : 2002-0886
- Languages: English
- Source: Acta Aliment. - vol. 29 - n. 4
- Publication date: 2000/12
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Fish and fish product;
Eggs and egg products - Keywords: Freezing temperature; Surimi; Egg; Additive; Sodium chloride
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Effect of freezing on the rheology of salted eg...
- Author(s) : IBARZ A., SEGALES J.
- Date : 1995
- Languages : Spanish
- Source: Acta Alimentaria - vol. 33 - n. 266
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ON SODIUM CHLORIDE ACTION IN THE GELATION PROCE...
- Author(s) : WAKAMATU T., SATO Y., SAITO Y.
- Date : 1983
- Languages : English
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GROWTH OF AEROMONAS HYDROPHILA AND PSEUDOMONAS ...
- Author(s) : INGHAM S. C., POTTER N. N.
- Date : 1988
- Languages : English
- Source: Journal of Food Protection - vol. 51 - n. 12
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INFLUENCE OF SODIUM CHLORIDE AND SODIUM TRIPOLY...
- Author(s) : SHEARD P. R.
- Date : 1990/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 25 - n. 6
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Denatural changes of proteins in frozen muscula...
- Author(s) : JASINSKA M., BRZOZOWSKI J.
- Date : 1993
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 47 - n. 6
View record