Effect of food additives on texture and smell of silver carp (hypophthalmichthys molitrix) mince

Food Science and Technology Research

Volumn 9, Issue 2, 2003, Pages 176-179

  Yinghong, Qu ^a   Yokoyama, Masahito ^b   Hayakawa, Fumiyo ^a   Saito, Masayoshi ^b  

^a SHANGHAI OCEAN UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Binding properties; Fish mince; Sensory characteristics; Silver carp

Indexed keywords

POLYSACCHARIDES; PROTEINS; SILVER; TEXTURES;

FISH MINCE;

FOOD ADDITIVES;

CYPRINUS CARPIO; HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS; SOLANUM TUBEROSUM;

EID: 0041376924     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.9.176     Document Type: Article

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