EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTURE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb03452.x/fullpdf
Reference21 articles.
1. Effect of Storage Conditions on Some Physicochemical Properties in Experimental Sausage Prepared from Fibrils
2. Effect of Some Proteins on the Binding Quality of an Experimental Sausage
3. DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION
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