Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles-Reference-Cited by-同舟云学术

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Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles

Published:2018-01-05 Issue:2 Volume:27 Page:211-218
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Gokoglu Nalan¹,Topuz Osman Kadir¹^ORCID,Yerlikaya Pinar¹,Yatmaz Hanife Aydan²,Ucak Ilknur³

Affiliation:

1. Fisheries Faculty, Akdeniz University, Antalya, Turkey

2. Food Safety and Agricultural Research – Development Center, Akdeniz University, Antalya, Turkey

3. Faculty of Agricultural, Sciences, and Technologies, ÖmerHalisdemir University, Nigde, Turkey

Funder

The Scientific and Technological Research Council of Turkey

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2017.1422168

Reference36 articles.

1. Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat

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