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


书目信息
Journal of aquatic food product technology
ISSN 1547-0636
出版者
Taylor & Francis
其它主题
Peroxide value; Microstructural properties; Bleaching agents; Myosin heavy chains; Whitening agent; Sardine surimi; Loss modulus; Physicochemical parameters; Storage modulus; Thiobarbituric acid-reactive substances
语言
英语
类型
Text; Journal Article

2024-02-27
MODS