Partial least squares evaluation of the influence of calcium and magnesium on functional properties of washed fish mince (surimi)-Reference-Cited by-同舟云学术

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Partial least squares evaluation of the influence of calcium and magnesium on functional properties of washed fish mince (surimi)

Published:1992-04 Issue:1-3 Volume:14 Page:287-295
ISSN:0169-7439
Container-title:Chemometrics and Intelligent Laboratory Systems
language:en
Short-container-title:Chemometrics and Intelligent Laboratory Systems

Author:

Solberg Terje,Grahl-Madsen Elisabeth,Gundersen Bjørn,Solberg Christel,Ofstad Ragni

Publisher

Elsevier BV

Subject

Spectroscopy,Process Chemistry and Technology,Computer Science Applications,Software,Analytical Chemistry

Reference13 articles.

1. Market trends and outlook for surimi based products;Vondruska,1986

2. Surimi process technology;Lee;Food Technology,1984

3. Ashi and its reinforcement;Okada,1981

4. The influence of CaCl2 and MgCl2 in washing water on functional properties of cod (Gadus Morhua) surimi;Solberg,1990

5. Functionality of muscle proteins in gelation mechanisms of structure meat products;Asghar;CRC Critical Reviews of Food Science,1985

Cited by 3 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. Stability of cod (Gadus morhua L.) surimi processed with CaCl2 and MgCl2 added to the wash water;International Journal of Food Science & Technology;2007-07-01

2. An empirical approach to update multivariate regression models intended for routine industrial use;Fuel;2000-11

3. Quantitative structure–activity relationships study of herbicides using neural networks and different statistical methods;Chemometrics and Intelligent Laboratory Systems;1999-01

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