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Effect of ice storage on the physicochemical and dynamic viscoelastic properties of ribbonfish (Trichiurus spp) meat

Dileep, AO, Shamasundar, BA, Binsi, PK, Badii, E and Howell, NK (2005) Effect of ice storage on the physicochemical and dynamic viscoelastic properties of ribbonfish (Trichiurus spp) meat JOURNAL OF FOOD SCIENCE, 70 (9). E537-E545.

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Item Type: Article
Authors :
NameEmailORCID
Dileep, AOUNSPECIFIEDUNSPECIFIED
Shamasundar, BAUNSPECIFIEDUNSPECIFIED
Binsi, PKUNSPECIFIEDUNSPECIFIED
Badii, EUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 November 2005
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, FOOD SCIENCE & TECHNOLOGY, ice storage, ribbonfish, viscoelastic properties, COD GADUS-MORHUA, INDUCED GELATION, FISH MEAT, PROTEIN, GEL, TEXTURE, STARCH, VISCOSITY, ABILITY, SURIMI
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:05
Last Modified : 17 May 2017 14:39
URI: http://epubs.surrey.ac.uk/id/eprint/822218

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