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Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins

Author:
Choi, Y.J., Lin, T.M., Tomlinson, K., Park, J.W.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.3 pp. 460-468
ISSN:
0023-6438
Subject:
Merluccius productus, salting, sodium dodecylbenzenesulfonate, surimi, viscosity, food storage, storage temperature, salt concentration, adenosinetriphosphatase, water solubility, shear strength, storage time, water content, sodium chloride, ionic strength, enzyme activity, deformation, frozen storage, water, pH, fish fillets
Agid:
2080614