Influence of Polyphosphate Soak and Cooking Procedures on Yield and Quality of Dungeness Crab Meat
- 1 May 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (3) , 657-659
- https://doi.org/10.1111/j.1365-2621.1991.tb05350.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- The effect of phosphate solutions on the denaturation of frozen cod muscleInternational Journal of Food Science & Technology, 1966
- Effect of Polyphosphates and Other Salts on Drip Loss and Oxidative Rancidity of Frozen FishJournal of the Fisheries Research Board of Canada, 1965
- CHANGES IN HYDRATION, SOLUBILITY AND CHARGES OF MUSCLE PROTEINS DURING HEATING OF MEATaJournal of Food Science, 1960
- The swelling effect of polyphosphates on lean meatJournal of the Science of Food and Agriculture, 1954