Trypsin treatment to improve freeze texturization of minced bream

Journal of Food Science

Volumn 62, Issue 4, 1997, Pages

  Kolakowski, Edward ^a   Wianecki, Marek ^a   Bortnowska, Grazna ^a   Jarosz, Renata ^a  

^a WEST POMERANIAN UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Amino groups; Bream; Freeze texturization; Sulfhydryls; Trypsin

Indexed keywords

HYPEROGLYPHE POROSA;

EID: 15644374058     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb15447.x     Document Type: Article

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