FACTORS AFFECTING TEXTURAL CHARACTERISTICS OF COOKED COMMINUTED FISH MUSCLE
- 1 March 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (2) , 391-397
- https://doi.org/10.1111/j.1365-2621.1976.tb00627.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- On Rheological Properties and Structure of Kamaboko-INIPPON SUISAN GAKKAISHI, 1972
- PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: MYOSIN DENATURATIONJournal of Texture Studies, 1970
- Chromatography of Myosin on Diethylaminoethyl-Sephadex A-50*Biochemistry, 1967
- Phosphate Effects on Meat, Effect of Inorganic Polyphosphates on Solubility and Extractability of Myosin BJournal of Agricultural and Food Chemistry, 1964
- Changes in amount of myosin extractable from cod flesh during storage at −14°Journal of the Science of Food and Agriculture, 1962
- ber das Wasserbindungsverm gen des S ugetiermuskelsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1962
- RHEOLOGY OF KAMABOKO-IINIPPON SUISAN GAKKAISHI, 1962
- ber das Wasserbindungsverm gen des S ugetiermuskels. II. Mitteilung. ber die Bestimmung der Wasserbindung des MuskelsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1957
- Photomicrographic Examination of Fish Meat JellyNIPPON SUISAN GAKKAISHI, 1956
- Studies on Jelly-strength of Kamaboko-IINIPPON SUISAN GAKKAISHI, 1954