SOME PROPERTIES of FISH GELS MADE FROM SEVERAL NORTHWEST ATLANTIC SPECIES IN the PRESENCE of HIGH and LOW SALT-Reference-Cited by-同舟云学术

SOME PROPERTIES of FISH GELS MADE FROM SEVERAL NORTHWEST ATLANTIC SPECIES IN the PRESENCE of HIGH and LOW SALT

Published:1994-06 Issue:2 Volume:18 Page:103-117
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

BAKIR HUSSAIN M.,HULTIN HERBERT O.,KELLEHER STEPHEN D.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1994.tb00246.x/fullpdf

Reference26 articles.

1. H. B. BIGELOW, and W. C. SCHROEDER, 1953 . Fisheries of the Gulf of Maine, Fishery Bull. 74, Fish and Wildlife Service , Vol. 53 , pp. 230 , U. S. Government Printing Office, Washington, DC.

2. A response surface investigation of the effects of sodium chloride and tripolyphosphate on the thermal properties of beef muscle

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