Thermal gelation properties of spent hen mince and surimi

Poultry Science

Volumn 79, Issue 1, 2000, Pages 117-125

  Akm Nowsad, Alam ^a   Kanoh, S ^b   Niwa, E ^b  

^a BANGLADESH AGRICULTURAL UNIVERSITY   (Bangladesh)

^b MIE UNIVERSITY   (Japan)

Author keywords

Cryoprotective effects; Gel strength; Spent hen; Surimi; Thermal gelation

Indexed keywords

COLLAGEN; POLYPHOSPHATE; SORBITOL; STARCH; SUCROSE; TRIPHOSPHORIC ACID;

ANIMAL; ARTICLE; CHICKEN; COLOR; FEMALE; FOOD; FOOD HANDLING; GEL; HEAT; PH;

ANIMALS; CHICKENS; COLLAGEN; COLOR; FEMALE; FOOD HANDLING; GELS; HEAT; HYDROGEN-ION CONCENTRATION; POLYPHOSPHATES; POULTRY PRODUCTS; SORBITOL; STARCH; SUCROSE;

EID: 0033627951     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/79.1.117     Document Type: Article

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