Effect of cooking and preservation methods on the Water Holding Capacity (WHC) of mullet fish in relation with changes occurred in muscle proteins
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF01042194.pdf
Reference13 articles.
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2. Hamm R (1959) Biochemistry of meat hydration. Proc. 11th Research Conf. Am Meat Inst 50:pp 17?23
3. Hamm R (1960) Adv. Food Res 10:355
4. Swift CE, Ellis R (1956) Food Technol 13:546?546
5. Yasui T, Fukasawa T, Takahashi S, Hashimoto Y (1964) J Agric Food Chem 12:399
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