Texture Measurements in Fish and Fish Products
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference96 articles.
1. THE EFFECT OF A PROGRESSIVE-RESISTANCE EXERCISE ON GROWTH, DEVELOPMENT AND MEAT QUALITY OF SHEEP
2. Effects of Salt, Tripolyphosphate and Sodium Alginate on the Texture and Flavor of Fish Patties Prepared from Minced Sheepshead
3. Post-Mortem Tenderization of Fish Muscle Proceeds Independently of Resolution of Rigor Mortis.
4. Effects of Dairy Ingredients on some Chemical, Physico-chemical and Functional Properties of Minced Fish during Freezing and Frozen Storage
5. High pressure treatment effects on cod (Gadus morhua) muscle
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