AGRIS — международная информационная система по сельскохозяйственным наукам и технологиям

Effects of Whitening Agents and Frozen Storage on the Quality of Sardine (Sardina pilchardus) Surimi: Physicochemical and Mechanical Properties

2017

Zaghbib, Imen | Felix, Manuel | Romero, Alberto | Arafa, Soumaya | Hassouna, Mnasser


Библиографическая информация
Journal of aquatic food product technology
ISSN 1547-0636
Издатель
Taylor & Francis
Другие темы
Peroxide value; Microstructural properties; Bleaching agents; Myosin heavy chains; Whitening agent; Sardine surimi; Loss modulus; Physicochemical parameters; Storage modulus; Thiobarbituric acid-reactive substances
Язык
Английский
Тип
Text; Journal Article

2024-02-27
MODS
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