Textural and Sensory Properties of Fish Sausage from Rainbow Trout
about
Physicochemical properties and sensory characteristics of sausage formulated with surimi powder.Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince.Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material.
P2860
Textural and Sensory Properties of Fish Sausage from Rainbow Trout
description
wetenschappelijk artikel
@nl
наукова стаття, опублікована в жовтні 2010
@uk
name
Textural and Sensory Properties of Fish Sausage from Rainbow Trout
@en
Textural and Sensory Properties of Fish Sausage from Rainbow Trout
@nl
type
label
Textural and Sensory Properties of Fish Sausage from Rainbow Trout
@en
Textural and Sensory Properties of Fish Sausage from Rainbow Trout
@nl
prefLabel
Textural and Sensory Properties of Fish Sausage from Rainbow Trout
@en
Textural and Sensory Properties of Fish Sausage from Rainbow Trout
@nl
P1476
Textural and Sensory Properties of Fish Sausage from Rainbow Trout
@en
P2093
Sukran Cakli
Tolga Dincer
P304
P356
10.1080/10498850.2010.509539
P577
2010-10-29T00:00:00Z