Improved Utilization of Fish Protein – Co-extrusion of Mechanically Deboned Salted Minced Fish

This publication has 9 references indexed in Scilit:

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  Canadian Institute of Food Science and Technology Journal, 1979
• STRUCTURAL AND MECHANICAL PROPERTIES OF TEXTURED PROTEINS
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• Texture-Structure Relationships in Texturized Soy Protein IV. Influence of Process Variables on Extrusion Texturization
  Canadian Institute of Food Science and Technology Journal, 1978
• A Possible Mechanism for Thermal Texturization of Soybean Protein
  Canadian Institute of Food Science and Technology Journal, 1976
• Texture-Structure Relationships in Texturized Soy Protein. III. Textural Evaluation of Extruded Products
  Canadian Institute of Food Science and Technology Journal, 1976
• The use of three dye-binding procedures for the assessment of heat damage to food proteins
  British Journal of Nutrition, 1975
• Effect of ethyl chloroformate on the dye combining capacity of protein
  Analytical Chemistry, 1974
• The Ottawa Texture Measuring System11Contribution No. 237 from Engineering Research Service.
  Canadian Institute of Food Technology Journal, 1971
• Determination of available lysine in proteins
  Analytical Biochemistry, 1969