FUNCTIONALITY OF FISH MUSCLE - EMULSIFICATION CAPACITY

被引：5

作者：

CHILDS, EA ^{[1
]}

机构：

[1] OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL,SEAFOODS LAB,ASTORIA,OR 97103

来源：

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA | 1974年 / 31卷 / 06期

关键词：

D O I：

10.1139/f74-131

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

页码：1142 / 1144

页数：3

共 9 条

CARPENTER, JA ;

SAFFLE, RL .

CHILDS, EA .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1973, 30 (05) :706-+

CHILDS, EA .

[4]

CHILDS EA, IN PRESS

[5]

CONNELL JJ, 1968, LOW TEMPERATURE BIOL

[6]

DYER WJ, 1951, FOOD RES, V16, P522

[7] STORAGE OF FROZEN PLAICE FILLETS [J].

DYER, WJ ;

MORTON, ML .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1956, 13 (01) :129-134

[8] USE OF SQUID IN MEAT EMULSIONS [J].

SAFFLE, RL .

[9]

[No title captured]