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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Method for the accurate measurement of freezing...
- Author(s) : WATANABE T., KITABATAKE N., DOI E.
- Date : 1994
- Languages : English
- Source: Biosci. Biotechnol. Biochem. - vol. 58 - n. 2
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Viscoelasticity of frozen/thawed egg yolk as af...
- Author(s) : TELIS V. R. N., KIECKBUSCH T. G.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
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Viscoelasticity of frozen/thawed egg yolk.
- Author(s) : TELIS V. R. N., KIECKBUSCH T. G.
- Date : 1997/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 3
View record