Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology-Reference-Cited by-同舟云学术

Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology

Published:2017-08 Issue: Volume:229 Page:695-709
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Abdollahi Mehdi,Rezaei Masoud,Jafarpour Ali,Undeland Ingrid

Funder

Tarbiat Modares University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand;Chaijan;Food Research International,2004

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