Effect of pH on the formation of edible films made from the muscle proteins of Blue marlin (Makaira mazara)-Reference-Cited by-同舟云学术

Effect of pH on the formation of edible films made from the muscle proteins of Blue marlin (Makaira mazara)

Published:2007-01 Issue:3 Volume:100 Page:914-920
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hamaguchi Patricia Yuca,WuYin Weng,Tanaka Munehiko

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

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5. Effect of the thermal treatment of the filmogenic solution on the mechanical properties, color and opacity of films based on muscle proteins of two varieties of tilapia;Garcia;LWT – Food Science and Technology,2005

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