MECHANICAL PROPERTIES OF FISH AND BEEF GELS PREPARED WITH AND WITHOUT WASHING AND SODIUM CHLORIDE
- 1 April 1989
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 12 (2) , 155-166
- https://doi.org/10.1111/j.1745-4557.1989.tb00318.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Effect of Washing and Sodium Chloride on Mechanical Properties of Fish Muscle GelsJournal of Food Science, 1988
- Functionality of muscle proteins in gelation mechanisms of structured meat productsC R C Critical Reviews in Food Science and Nutrition, 1985
- FISH AND KRILL PROTEIN: Processing TechnologyPublished by Springer Nature ,1981
- EVALUATION OF THE COMPRESSIVE DEFORMABILITY MODULUS OF FRESH AND COOKED FISH FLESHJournal of Food Science, 1980