Effects of Alkaline Protease in Minced Fish on Texture of Heat-Processed Gels
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04451.x/fullpdf
Reference11 articles.
1. Texture Profile of Ripening Pears
2. EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTURE
3. PROPERTIES OF AN ALKALINE PROTEASE FROM THE SKELETAL MUSCLE OF ATLANTIC CROAKER
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