PROCESSING AND INGREDIENT INFLUENCES ON TEXTURE OF COOKED COMMINUTED FISH MUSCLE
- 1 November 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (6) , 1615-1618
- https://doi.org/10.1111/j.1365-2621.1979.tb09101.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- FACTORS AFFECTING TEXTURAL CHARACTERISTICS OF COOKED COMMINUTED FISH MUSCLEJournal of Food Science, 1976
- THE TERMINOLOGY OF FOOD TEXTUREJournal of Texture Studies, 1974
- ber das Wasserbindungsverm gen des S ugetiermuskels. II. Mitteilung. ber die Bestimmung der Wasserbindung des MuskelsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1957