ShareTHE REMARKABLE TEMPERATURE-DEPENDENCE OF THE PHYSICAL PARAMETERS OF KAMABOKO.
Author(s) : NIWA E.
Type of article: Article
Summary
INVESTIGATION INTO THE VARIATION, AS A FUNCTION OF TEMPERATURE: 273-353 K (0-80 DEG C), OF THE PHYSICAL AND RHEOLOGICAL PROPERTIES OF FISH MINCE OBTAINED FROM ALASKA POLLOCK. THE OBSERVED VARIATIONS ARE INTERPRETED AS A FUNCTION OF THE CHANGES IN THE PROTEIN STRUCTURE. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-244218.
Details
- Original title: THE REMARKABLE TEMPERATURE-DEPENDENCE OF THE PHYSICAL PARAMETERS OF KAMABOKO.
- Record ID : 1989-1905
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 10
- Publication date: 1988
Links
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Rheological property; Mince; Physical property; Surimi; Fish; Cod
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- Languages : Japanese
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- Author(s) : WANG D. Q., KOLBE E.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 2
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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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EFFECT OF FREEZING AND FROZEN STORAGE OF ALASKA...
- Author(s) : SCOTT D. N.
- Date : 1988
- Languages : English
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SURIMI, A BUILDING BLOCK FOR FORMULATED FOODS.
- Author(s) : HAMANN D. D.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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