Thermophysical properties of silver hake and mackerel surimi at cooking temperatures

Journal of Food Engineering

Volumn 60, Issue 4, 2003, Pages 439-448

  Belibagli, K B ^a   Speers, R A ^b   Paulson, A T ^b  

^a GAZIANTEP UNIVERSITY   (Turkey)

^b DALHOUSIE UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COOLING; DIFFERENTIAL SCANNING CALORIMETRY; HEATING; MOISTURE; MOLECULAR STRUCTURE; PROTEINS; SPECIFIC HEAT; STARCH; TEMPERATURE; THERMAL DIFFUSION;

THERMAL DIFFUSIVITY;

MEATS;

MERLUCCIUS BILINEARIS; REXEA SOLANDRI; SOLANUM TUBEROSUM;

EID: 0042562161     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00067-0     Document Type: Article

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