Changes in the texture and structure of cod and haddock fillets during frozen storage
Tools
Tools
Tools
Badii, F and Howell, NK (2002) Changes in the texture and structure of cod and haddock fillets during frozen storage FOOD HYDROCOLLOIDS, 16 (4), PII S0268-. pp. 313-319.
Full text not available from this repository.| Item Type: | Article | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Divisions : | Surrey research (other units) | |||||||||
| Authors : |
|
|||||||||
| Date : | 1 July 2002 | |||||||||
| DOI : | 10.1016/S0268-005X(01)00104-7 | |||||||||
| Uncontrolled Keywords : | Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Chemistry, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, fish texture, frozen storage, small and large deformation theology, protein denaturation, hydrophobicity, differential scanning calorimetry, PROTEINS, HYDROPHOBICITY, OXIDATION, GELATION, FLESH | |||||||||
| Related URLs : | ||||||||||
| Depositing User : | Symplectic Elements | |||||||||
| Date Deposited : | 17 May 2017 08:54 | |||||||||
| Last Modified : | 24 Jan 2020 15:19 | |||||||||
| URI: | http://epubs.surrey.ac.uk/id/eprint/821351 |
Actions (login required)
 |
View Item |
Downloads
Downloads per month over past year