Frozen storage of dressed and pre-fried portions of minced sardine muscle-Reference-Cited by-同舟云学术

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Frozen storage of dressed and pre-fried portions of minced sardine muscle

Published:1995-05 Issue:3 Volume:200 Page:178-181
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Huidobro Almudena,Guillen Carmen Gomez,Borderias Antonio Javier

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/BF01190489.pdf

Reference30 articles.

1. Drake SL (1973) Dissertation abstracts international 34 (5) 2080, Order No. 73-25720

2. Takama K, Andou S, Zama K, Nakamura S, Akatsuka S (1978) Bull Fac Fish Hokkaido Univ 29: 56?64

3. Derid J (1979) Alimentation No. 72, 77, 794

4. Anon (1979) Food Eng Int 4: 22?24

5. Nakashima H, Nozaki H, Oyama K, Kusaka H, Ohta S (1981) J Jpn Soc Food Sci Technol 28: 376?380

Cited by 5 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. Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 °C) ready-to-eat squid rings;International Journal of Food Science & Technology;2012-05-03

2. Chemical and functional properties of sardine (Sardina pilchardus W.) dark and light muscle proteins during frozen storage. Effect of washing on mince quality / Propiedades químicas y funcionales de las proteínas del músculo oscuro y claro de sardina (Sardina pilchardus w.) durante el almacenamiento en congelación. Efecto del lavado en la calidad del músculo picado;Food Science and Technology International;1999-04

3. Influence of frozen storage on textural properties of sardine (Sardina pilchardus) mince gels;Food Chemistry;1997-09

4. Textural and Microstructural Changes in Frozen Stored Sardine Mince Gels;Journal of Food Science;1997-07

5. Influencia de la subespecie, estacionalidad y procedimientos de estabilización en la aptitud gelificante del músculo de sardina (Sardina pilchardus) congelado/Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus);Food Science and Technology International;1996-04

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