Effect of salt and MTGase on the production of high quality gels from farmed sea bass
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Capillary pressure as related to water holding in polyacrylamide and chicken protein gels.Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax).Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast.
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Effect of salt and MTGase on the production of high quality gels from farmed sea bass
description
article
@en
im November 2010 veröffentlichter wissenschaftlicher Artikel
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wetenschappelijk artikel
@nl
наукова стаття, опублікована в листопаді 2010
@uk
name
Effect of salt and MTGase on the production of high quality gels from farmed sea bass
@en
Effect of salt and MTGase on the production of high quality gels from farmed sea bass
@nl
type
label
Effect of salt and MTGase on the production of high quality gels from farmed sea bass
@en
Effect of salt and MTGase on the production of high quality gels from farmed sea bass
@nl
prefLabel
Effect of salt and MTGase on the production of high quality gels from farmed sea bass
@en
Effect of salt and MTGase on the production of high quality gels from farmed sea bass
@nl
P50
P1476
Effect of salt and MTGase on the production of high quality gels from farmed sea bass
@en
P304
P356
10.1016/J.JFOODENG.2010.06.017
P577
2010-11-01T00:00:00Z