WATER BINDING OF COOKED FISH IN COMBINATION WITH VARIOUS PROTEINS
- 1 July 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (4) , 977-979
- https://doi.org/10.1111/j.1365-2621.1976.tb00771.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Rapid Quantitative Method for Bound Water Determination in Aqueous Systems Using Differential Scanning CalorimetryPublished by Springer Nature ,1974
- Water Binding in Whey Protein ConcentratesJournal of Dairy Science, 1973
- Evaluation of some non‐meat proteins for use in sausageInternational Journal of Food Science & Technology, 1973
- Water Content of Meats, Determination of Water-Holding Capacity of Fresh MeatsJournal of Agricultural and Food Chemistry, 1958