FACTORS AFFECTING TEXTURE OF COCKTAIL SHRIMP*
- 1 May 1972
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 3 (2) , 186-193
- https://doi.org/10.1111/j.1745-4603.1972.tb00622.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTONJournal of Food Science, 1971
- Relation between pH and tenderness in cooked muscleInternational Journal of Food Science & Technology, 1970
- PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: CROSS‐LINKAGE OF PROTEINSJournal of Texture Studies, 1970
- PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATIONJournal of Texture Studies, 1970
- PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: MYOSIN DENATURATIONJournal of Texture Studies, 1970
- Quality in frozen cod and limiting factors on its shelf lifeInternational Journal of Food Science & Technology, 1969
- Texture and pH in fish muscle related to ‘cell fragility’ measurementsInternational Journal of Food Science & Technology, 1966
- Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting TendernessPublished by Elsevier ,1965