A Simple Method for Evaluating Textural Changes of Frozen Fish Minces
- 1 January 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (1) , 292-293
- https://doi.org/10.1111/j.1365-2621.1983.tb14856.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Deteriorative Changes During Frozen Storage in Fillets and Minced Flesh of Silver Hake (Merluccius bilinearis) Processed from Round Fish Held in Ice and Refrigerated Sea WaterJournal of the Fisheries Research Board of Canada, 1976
- Protein changes in frozen fishC R C Critical Reviews in Food Science and Nutrition, 1976
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- Measurement of Toughness in Cold-stored FishNature, 1958
- Influence of Freezing-rate on the Denaturation of Cold-stored FishNature, 1956