Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish products-Reference-Cited by-同舟云学术

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Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish products

Published:2007-06-28 Issue:2 Volume:22 Page:123-133
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

PONTE D. J. B.,ROOZEN J. P.,PILNIK W.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb00466.x/fullpdf

Reference27 articles.

1. American Society for Testing and Materials 1968 Manual on Sensory Testing Methods 64 ASTM Special Technical Publication, number 434. Philadelphia

2. Suitability of seafood species as raw materials;Babbitt;Food Technology,1986

3. Codex Alimentation Commission 1981 Report of the fourteenth session of the codex committee on fish and fishery products.

4. Codex Alimentation Commission 1983 Report of the fifteenth session of the codex committee on fish and fishery products.

Cited by 5 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. Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products;Food Additives [Working Title];2021-08-26

2. Fish proteins from unexploited and underdeveloped sources;Novel Macromolecules in Food Systems;2000

3. Cellulose derivatives;Hydrocolloid Applications;1997

4. Cellulose derivatives;Thickening and Gelling Agents for Food;1997

5. Cellulose derivatives;Thickening and Gelling Agents for Food;1992

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