Effect of ice storage on the physicochemical and dynamic viscoelastic properties of ribbonfish (Trichiurus spp) meat
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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.
Full text not available from this repository.| Item Type: | Article | ||||||||||||||||||
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| 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 | ||||||||||||||||||
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| 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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