Effects of different types of carrageenans and carboxymethyl celluloses on the stability of frozen stored minced fillets of cod-Reference-Cited by-同舟云学术

Effects of different types of carrageenans and carboxymethyl celluloses on the stability of frozen stored minced fillets of cod

Published:2007-06-28 Issue:5 Volume:20 Page:587-598
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

PONTE D. J. B. DA,HERFST J. M.,ROOZEN J. P.,PILNIK W.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01818.x/fullpdf

Reference11 articles.

1. Baker , R. J. Nelder , J. A. 1978 The glim system release 3. Harpenden, Herts.: Rothamsted Experimental Station. Glim, manual

2. Effects of additions on the stability of frozen stored minced fillets of whiting. I Various anionic hydrocolloids;Ponte;Journal of Food Quality,1985a

3. Effects of additions on the stability of frozen stored minced fillets of whiting. II Various anionic and neutral hydrocolloids;Ponte;Journal of Food Quality,1985b

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