Consistency and Solubility Changes in Herring (Clupea harengus) Light Muscle Homogenates as a Function of pH-Reference-Cited by-同舟云学术

Consistency and Solubility Changes in Herring (Clupea harengus) Light Muscle Homogenates as a Function of pH

Published:2003-06-05 Issue:14 Volume:51 Page:3992-3998
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Undeland Ingrid¹,Kelleher Stephen D.¹,Hultin Herbert O.¹,McClements Julian¹,Thongraung Chakree¹

Affiliation:

1. Department of Food Science, University of Massachusetts at Amherst, Marine Station, P.O. Box 7128, Gloucester, Massachusetts 01930, and Department of Chemistry and Bioscience-Food Science, Chalmers University of Technology, P.O. Box 5401, S-402 29 Göteborg, Sweden

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0210932

Reference27 articles.

1. Opsvedt, J. A national program for studies on the value for “surimi” production of industrial fish species in Norway. InProceedings of the International Symposium on Engineered Seafood Including Surimi; Martin, R. E., Collette, R. L., Eds.; National Fisheries Institute: Washington, DC, 1985; pp 218−224.

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