Effect of Temperatures on Fish Alkaline Protease, Protein Interaction and Texture Quality
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb14531.x/fullpdf
Reference18 articles.
1. THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT
2. PEAK SHEAR-FORCE VALUES OBTAINED FOR VEAL MUSCLE SAMPLES COOKED AT 50 AND 60°C: INFLUENCE OF AGING
3. EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTURE
4. The temperature coefficient of beef ageing
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