Textural and Sensory Properties of Fish Sausage from Rainbow Trout
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference25 articles.
1. Fish Sausage Manufacturing
2. Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters
3. Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull
4. Instrument for Nondestructive Texture Measurement of Raw Atlantic Cod (Gadus Morhua) Fillets
5. Quality Changes During Storage of Fish Sausages Containing Dietary Fiber
Cited by 37 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. Growth performance, health status and flesh quality of striped catfish (Pangasianodon hypophthalmus) reared in variable stocking densities in biofloc system;Aquaculture;2024-09
2. Effect of cornstarch on rheological and functional properties of mince-starch gels prepared from the Indian major carp Labeo rohita;Indian Journal of Fisheries;2024-06-30
3. Nutritional and Organoleptic Characteristics of Sausage Based on an Autochthonous Ecuatorian Fish, Old Blue (Andinoacara rivulatus);Foods;2024-05-02
4. Potential application of carduma (Cetengraulis mysticetus) and plumuda (Opisthonema spp.) fish paste for the development of a leberkäse (liver loaf) fish product: Physicochemical and functional properties;Heliyon;2024-04
5. Millet flour as a potential ingredient in fish sausage for health and sustainability;Sustainable Food Technology;2024
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3