Evaluation of Volume and Pressure Changes During Heating as Indices of Protein Gelation in Fish Pastes
- 1 November 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6) , 1678-1679
- https://doi.org/10.1111/j.1365-2621.1983.tb05059.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Final Strengths and Rheological Changes During Processing of Thermally Induced Fish Muscle GelsJournal of Rheology, 1983
- Heat Gelation Properties of Actomyosin and Surimi Prepared from Atlantic CroakerJournal of Food Science, 1982
- Changes in Physical Properties of Meat Batters During HeatingJournal of Food Science, 1981