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Volumn 53, Issue 2, 2006, Pages 103-108

Preparation and characterization of edible films from Alaska pollack surimi

Author keywords

[No Author keywords available]

Indexed keywords

POLLACHIUS POLLACHIUS;

EID: 33644827505     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.53.103     Document Type: Article
Times cited : (10)

References (17)
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    • Krochta, J.M.1    Mulder-Johnston, C.D.2
  • 2
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    • Preparation and characterization of edible films from fish water-soluble proteins
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    • (2000) Fisheries Sci. , vol.66 , pp. 372-378
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  • 3
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    • Effect of pH on the preparation of edible films based on fish myofibrillar proteins
    • Shiku, Y., Hamaguchi, P.Y. and Tanaka, M., Effect of pH on the preparation of edible films based on fish myofibrillar proteins. Fisheries Sci., 69, 1026-1032 (2003).
    • (2003) Fisheries Sci. , vol.69 , pp. 1026-1032
    • Shiku, Y.1    Hamaguchi, P.Y.2    Tanaka, M.3
  • 4
    • 1942453421 scopus 로고    scopus 로고
    • Effect of surimi quality on properties of edible films based on Alaska pollack
    • Shiku, Y., Hamaguchi, P.Y., Benjakul, S., Visessanguan, W. and Tanaka, M., Effect of surimi quality on properties of edible films based on Alaska pollack. Food Chem., 86, 493-499 (2004).
    • (2004) Food Chem. , vol.86 , pp. 493-499
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  • 5
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    • ASTM, Philadelphia, PA, USA
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    • (1989) Annual Book of ASTM Standards
  • 6
    • 0002147601 scopus 로고
    • Edible coatings and films to improve food quality
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    • (1994) Technomic , pp. 201-303
    • Gennadios, A.1    McHugh, T.H.2    Weller, C.L.3
  • 9
    • 0002083553 scopus 로고    scopus 로고
    • Rheological and biochemical characteristics of high-pressure and heat induced gels from blue whiting (Micromesistius poutassou) muscle proteins
    • Perez-Mateos, M., Lorenco, H., Montero, P. and Borderias, A.J., Rheological and biochemical characteristics of high-pressure and heat induced gels from blue whiting (Micromesistius poutassou) muscle proteins. J. Agric. Food Chem., 45, 44-49 (1997).
    • (1997) J. Agric. Food Chem. , vol.45 , pp. 44-49
    • Perez-Mateos, M.1    Lorenco, H.2    Montero, P.3    Borderias, A.J.4
  • 10
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    • Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
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    • Kato, A.1    Nagai, S.2
  • 12
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  • 13
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  • 14
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  • 15
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.