Emulsifying properties of an ultrafiltered protein from minced fish wash water

Food Chemistry

Volumn 61, Issue 3, 1998, Pages 339-343

  Huidobro, A ^a   Montero, P ^a   Borderias A J ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

MUSCLE PROTEIN; SODIUM CHLORIDE;

ARTICLE; CENTRIFUGATION; EMULSION; FISH; FOOD PROCESSING; MOLECULAR WEIGHT; SEASON; ULTRAFILTRATION; WASTE WATER;

EID: 0031900778     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00064-2     Document Type: Article

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