Processing of smoked common carp fish and its relation to some chemical, physical and organoleptic properties

Food Chemistry

Volumn 27, Issue 2, 1988, Pages 95-106

  Hassan, Ibrahim M ^a  

^a Ain Shams University   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0009999126     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(88)90081-7     Document Type: Article

References (25)

1. Effect of Smoking on the Proximate Composition of Atlantic Mackerel (Scomber scombrus)
2. Smoke barrel cooker
3. Hot smoking of fish
4. A rapid method of total lipid extraction and purification
5. EFFECT OF SMOKEHOUSE TEMPERATURE, HUMIDITY AND AIR FLOW ON SMOKE PENETRATION INTO FISH MUSCLE
6. Year book of fishery statistics, 1981
7. Good manufacturing practice, fish and seafood products, smoked and smoke flavoured fish
8. Studies of the smoking process for foods. I.—the importance of vapours
9. �ber das Wasserbindungsverm�gen des S�ugetiermuskels. II. Mitteilung. �ber die Bestimmung der Wasserbindung des Muskels
10. Biochemistry of meat hydration
11. Proc. 8th Meeting European Meat Res. Workers
12. The dissociation of myosin by heat coagulation
13. Effect of salting and smoking on protein quality of cod
14. Hedonic scale method of measuring food preferences
15. Fractionation and Study of Compounds in Wood Smoke
16. Smoked Dogfish Processing and Its Refrigerated Storage Stability
17. Modification of the water holding capacity method of meat