Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect

Published:2008-10 Issue:5 Volume:74 Page:1187-1194
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:

Author:

OOIZUMI Tooru,NAGATA Eiko,FURUTANI Ayumi,AKAHANE Yoshiaki,SHIRAI Jun

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Reference20 articles.

1. Effect of sorbitol on rheological properties and cross-linking of myosin heavy chain of meat block from walleye pollack during soaking and dehydration;Funatsu;Nippon Suisan Gakkaishi,1995

2. Effect of sorbitol on moisture transportation and textural change of fish and squid meats dyring curing and drying process;Iseya;Fish. Sci.,2000

3. Effect of concentration of NaCl and sorbitol caused by dehydration on moisture content and water activity of cured meat from walleye Pollack;Nambu;Nippon Suisan Gakkaishi,1997

4. Permeability of sugar alcohols with different molecular weights into fish meat;Ooizumi;Fish. Sci.,2000

同舟云学术

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