Processing Effects on the Texture of Goldeye-Reference-Cited by-同舟云学术

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Processing Effects on the Texture of Goldeye

Published:1972-01 Issue:1 Volume:5 Page:39-43
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Lantz A.W.,Iredale D.G.,Vaisey M.,York R.

Publisher

Elsevier BV

Subject

General Computer Science

Reference13 articles.

1. Homemakers' reactions to two specific gravity classes of Russet Burbank potatoes;Cecil;Am. Pot. J.,1959

2. Fish muscle proteins and some effects on them of processing;Connell,1964

3. Tenderness of beef. III. The muscle-fiber components of tenderness;Cover;J. Food Sci.,1962

4. “The Experimental Study of Foods”;Griswold,1962

5. Kennedy, W. A. and W. M. Sprules. 1967. “Goldeye in Canada”. Bull. 161. Fisheries Res. Bd. of Canada, Ottawa.

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