EFFECT OF SQUID LIVER EXTRACT ON PROTEINS AND ON THE TEXTURE OF COOKED SQUID MANTLE

Author:

KOŁODZIEJSKA ILONA,PACANA JOANNA,SIKORSKI ZDZISLAW E.

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Reference13 articles.

1. D.H. BUISSON, D.K. O'DONNEL, D.N. SCOTT, and S.C. TING, 1985 . Squid processing options for New Zealand. Fish Proc. Bull. No. 6, pp. 18 -44 , DSIR, Auckland, New Zealand.

2. K. KOLODZIEJ, and M. KOSMOWSKI, 1983 . Technology and Mechanization Process of Squid on Catching Vessel. Research report of the voyage of m/t "Tazar" during the catching season 1983 on the shelf of Argentine and Falkland Islands. pp. 11 , 11 and11 . Sea Fisheries Institute, Gdynia. Gdynia.

3. I. KOLODZIEJSKA, M. SADOWSKA, and Z.E. SIKORSKI, 1990 . Biochemical and chemical properties of squid proteins and their influence on meat tenderness after heat treatment. Research Report No. 860 408, p. 6 , Politechnika Gdanska, Gdansk.

4. Texture of Cooked Mantle of Squid lllexargentinus as Influenced by Specimen Characteristics and Treatments

5. R. KREUZER, 1984 . Caphalopods: Handling, processing and products. FAO Fish. Tech. Paper No. 254, pp. 25 , 25 and25 , Rome.

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