Effects of Dairy Ingredients on some Chemical, Physico-chemical and Functional Properties of Minced Fish during Freezing and Frozen Storage-Reference-Cited by-同舟云学术

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Effects of Dairy Ingredients on some Chemical, Physico-chemical and Functional Properties of Minced Fish during Freezing and Frozen Storage

Published:1996 Issue:1-2 Volume:29 Page:151-157
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Anese M.,Gormley R.

Publisher

Elsevier BV

Subject

Food Science

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Some Physicochemical Characteristics of Fish Products Sampled from Bulgarian Retail Markets;Journal of Food Quality and Hazards Conrol;2018-03-01

2. Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders;LWT - Food Science and Technology;2013-05

3. Extruded Moringa Leaf–Oat Flour Snacks: Physical, Nutritional, and Sensory Properties;International Journal of Food Properties;2011-06-13

4. Double freezing of redfish (Sebastes spp.) fillets and minces: influence on sensory, physically and chemically assessed quality attributes of coated portions;ARCH LEBENSMITTELHYG;2010

5. The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots;Innovative Food Science & Emerging Technologies;2010-01

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