Washings and cryoprotectants for the production of Tilapia Surimi-Reference-Cited by-同舟云学术

Washings and cryoprotectants for the production of Tilapia Surimi

Published:2017-05-25 Issue:3 Volume:37 Page:432-436
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

OLIVEIRA Dayse Lícia de¹,GRASSI Thiago Luís Magnani¹,SANTO Edson Francisco do Espirito²,CAVAZZANA Jefferson Felipe¹,MARCOS Marcelo Tacconi de Siqueira¹,PONSANO Elisa Helena Giglio¹

Affiliation:

1. Universidade Estadual Paulista, Brazil

2. Instituto Federal do Amazonas, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v37n3/0101-2061-cta-1678-457X18716.pdf

Reference23 articles.

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3. Thermophysical properties of silver hake and mackerel surimi at cooking temperatures;Belibagli K. B.;Journal of Food Engineering,2003

4. Fishing, fish consumption, and awareness about warnings in a university community in central New Jersey in 2007, and comparisons with 2004;Burger J.;Environmental Research,2008

5. Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under mild acidic conditions;Chawla S. P.;Journal of Food Science,1996

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