ShareGelation properties of fatty fish processed with or without added sodium chloride, cryoprotectants and antioxidants.
Author(s) : BAKIR H. M., HULTIN H. O., KELLEHER S. D.
Type of article: Article
Details
- Original title: Gelation properties of fatty fish processed with or without added sodium chloride, cryoprotectants and antioxidants.
- Record ID : 1995-1003
- Languages: English
- Source: Food Res. int. - vol. 27 - n. 5
- Publication date: 1994
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Cryoprotectant; Mince; Lipid; Antioxidant; Colloidal suspension; Fish; Additive; Sodium chloride
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- Date : 1992/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 1
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- Languages : English
- Source: Bull. jap. Soc. sci. Fish. - vol. 48 - n. 5
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- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 4
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- Author(s) : SHOJI T., SAEKI H., WAKAMEDA A., NAKAMURA M., NONAKA M.
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- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 2
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- Author(s) : JASINSKA M., BRZOZOWSKI J.
- Date : 1993
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- Source: Przemysl Spozywczy - vol. 47 - n. 6
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