USE OF BRABENDER® VISCOGRAPH E TO MEASURE SOME RHEOLOGICAL PROPERTIES OF MINCED FISH MUSCLE
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2002.tb01344.x/fullpdf
Reference44 articles.
1. Parameters affecting viscosity as a quality control for frozen fish;BORDERÍAS;Mar. Fish. Rev.,1985
2. Texture profile analysis;BOURNE;Food Technol.,1978
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