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Journal of Food Science

Volumn 65, Issue 7, 2000, Pages 1117-1123

Physicochemical properties of frozen red hake (Urophycis chuss) mince as affected by cryoprotective ingredients

(3) Lian, P Z a Lee, C M a Hufnagel, L a

a UNIVERSITY OF RHODE ISLAND (United States)

Author keywords

Alginate; Dispersibility; Fish mince; Frozen storage; Protein denaturation

Indexed keywords

EID: 0034471006 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2000.tb10249.x Document Type: Article

Times cited : (33)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.