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Rheological and differential scanning calorimetry studies on structural and textural changes in frozen Atlantic mackerel (Scomber scombrus)

Saeed, S and Howell, NK (2004) Rheological and differential scanning calorimetry studies on structural and textural changes in frozen Atlantic mackerel (Scomber scombrus) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 84 (10). pp. 1216-1222.

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Item Type: Article
Authors :
NameEmailORCID
Saeed, SUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 15 August 2004
Identification Number : 10.1002/jsfa.1807
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, AGRICULTURE, MULTIDISCIPLINARY, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, fatty fish, texture, structure, rheology, differential scanning calorimetry, COD GADUS-MORHUA, DYNAMIC VISCOELASTIC BEHAVIOR, THERMAL GELATION, MUSCLE-TISSUE, AMINO-ACIDS, PROTEINS, OXIDATION, STORAGE, ANTIOXIDANTS, FILLETS
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:17
Last Modified : 17 May 2017 14:48
URI: http://epubs.surrey.ac.uk/id/eprint/827178

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