Fractionation and properties of sarcoplasmic proteins from oil sardine (Sardinella longiceps): Influence on the thermal gelation behavior of washed meat

Journal of Food Science

Volumn 69, Issue 3, 2004, Pages

  Karthikeyan, M ^a   Mathew, S ^b   Shamasundar, B A ^a   Prakash, V ^b  

^a UNIVERSITY OF AGRICULTURAL SCIENCES   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Dynamic viscoelastic behavior; Flow profile; Fractionation; Sarcoplasmic proteins

Indexed keywords

SARDINELLA; SARDINELLA LONGICEPS;

EID: 1942505985     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb13367.x     Document Type: Article

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