Effect of water washing of shark (Scoliodon laticaudus) meat on the properties of proteins with special reference to gelation

Nahrung - Food

Volumn 46, Issue 2, 2002, Pages 78-82

  Mathew, Sijo ^b   Karthikeyan, M ^b   Shamasundar, B A ^a  

^a University   (India)

^b NONE

Author keywords

Gelation; Shark meat

Indexed keywords

CHONDRICHTHYES; SCOLIODON LATICAUDUS;

PROTEIN; UREA; WATER;

ANIMAL; ARTICLE; EMULSION; FOOD HANDLING; GEL; METHODOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SEA FOOD; SHARK; STANDARD;

ANIMALS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; FOOD HANDLING; GELS; PROTEINS; SEAFOOD; SHARKS; UREA; WATER;

EID: 0042879944     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20020301)46:2<78::AID-FOOD78>3.0.CO;2-U     Document Type: Article

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