COMPARATIVE STUDY OF THE DSC PATTERN, COLOR, TEXTURE AND WATER-BINDING CAPACITY OF RAINBOW TROUT MUSCLE DURING HEATING-Reference-Cited by-同舟云学术

COMPARATIVE STUDY OF THE DSC PATTERN, COLOR, TEXTURE AND WATER-BINDING CAPACITY OF RAINBOW TROUT MUSCLE DURING HEATING

Published:2008-04 Issue:2 Volume:32 Page:190-218
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

SCHUBRING REINHARD

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2007.00174.x/fullpdf

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4. ANONYMOUS . 2002 . Bestimmung der Asche in Fleisch und Fleischerzeugnissen ; LMBG L 06.00-4. Amtliche Sammlung von Untersuchungsmethoden nach s35 LMBG.

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