Instrumental-sensory evaluation of texture for fish sausage and its storage stability
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Reference35 articles.
1. The use of nisin as a preservative in fish sausage stored at ambient (28 +- 2 oC) and refrigerated (6 +- 2 oC) temperatures
2. THE DENATURATION OF FISH MUSCLE PROTEINS BY FREEZING
3. Denaturation of Fish Proteins
4. Changes in the actin of cod flesh during storage at −14°
Cited by 30 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. Effect of cornstarch on rheological and functional properties of mince-starch gels prepared from the Indian major carp Labeo rohita;Indian Journal of Fisheries;2024-06-30
2. Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein;Foods;2022-11-08
3. Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat;Applied Sciences;2022-10-20
4. Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides);Journal of Food Quality;2022-04-13
5. Effects of xylooligosaccharide on angiotensin I-converting enzyme inhibitory activity of fish actomyosin and quality of snakehead balls with or without high hydrostatic pressure treatment;LWT;2021-04
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3