Improvement of giant squid ( Dosidicus gigas ) muscle gelation by using gelling ingredients-Reference-Cited by-同舟云学术

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Improvement of giant squid ( Dosidicus gigas ) muscle gelation by using gelling ingredients

Published:1997-05-07 Issue:5 Volume:204 Page:379-384
ISSN:1431-4649
Container-title:Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
language:
Short-container-title:Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

Author:

Gómez-Guillén M. Carmen,Montero P.

Publisher

Springer Science and Business Media LLC

Link

http://link.springer.com/content/pdf/10.1007/s002170050094.pdf

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Reducing salt levels in seafood products;Reducing Salt in Foods;2019

2. Influence of iota carrageenan addition on the properties of soya protein meat analogues;LWT;2018-01

3. Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle;Journal of Food Processing and Preservation;2017-10-26

4. Physicochemical Changes of Connective Tissue Proteins in Jumbo Squid (Dosidicus gigas) Muscle During Ice Storage;Journal of Food Processing and Preservation;2016-05-11

5. Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (Dosidicus Gigas);International Journal of Food Properties;2015-06-03

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