EFFECT OF HARDNESS OF PLASTIC FAT ON STRUCTURE AND MATERIAL PROPERTIES OF FISH-PROTEIN GELS

被引：8

作者：

LEE, CM ^{[1
]}

ABDOLLAHI, A ^{[1
]}

机构：

[1] UNIV RHODE ISL,DEPT FOOD SCI & TECHNOL NUTR & DIETET,KINGSTON,RI 02881

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04479.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1755 / 1759

页数：5

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[2] EFFECT OF TEMPERATURES ON FISH ALKALINE PROTEASE, PROTEIN-INTERACTION AND TEXTURE QUALITY [J].

DENG, JC .

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[3] HEAT-INDUCED GELATION OF MYOSIN - FACTORS OF PH AND SALT CONCENTRATIONS [J].

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[4] PROCESSING AND INGREDIENT INFLUENCES ON TEXTURE OF COOKED COMMINUTED FISH MUSCLE [J].

LEE, CM ;

TOLEDO, RT .

JOURNAL OF FOOD SCIENCE, 1979, 44 (06) :1615-1618

[5] FACTORS AFFECTING TEXTURAL CHARACTERISTICS OF COOKED COMMINUTED FISH MUSCLE [J].

LEE, CM ;

TOLEDO, RT .

JOURNAL OF FOOD SCIENCE, 1976, 41 (02) :391-397

[6]

LEE CM, 1981, APR ISF AOCS C NEW Y

[7]

Makinodan Y., 1969, Bulletin of the Japanese Society of Scientific Fisheries [Nihon Suisan Gakkai-shi], V35, P749

[8]

SIMIDU W, 1954, KAMABOKO SEIKATSU SH, P16

[9]

Tanikawa E., 1965, MARINE PRODUCTS JAPA

[10]

1979, SAS USERS GUIDE

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