Tensile Characteristics of Squid Mantle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 369, doi. 10.1111/j.1365-2621.1990.tb06765.x
- By:
- Publication type:
- Article
Works matching DE "CALAMARI"
Results: 8
1
2
EVALUACIÓN NUTRIMENTAL DEL FLAN DE CALAMAR COMO ALIMENTO PARA LARVAS DE LANGOSTINO Macrobrachium rosenbergii (De Man).
- Published in:
- Universidad & Ciencia, 2011, v. 27, n. 1, p. 63
- By:
- Publication type:
- Article
3
Effects of Pig Skin and Coconut Powder Mixture on Gelling and Rheological Properties of Composite Gel Prepared with Squid Myofibrillar Protein and Lard.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 1, p. 1, doi. 10.1515/ijfe-2017-0265
- By:
- Publication type:
- Article
4
Effect of Starch and Egg White Albumin on the Textural and Cooking Properties of Restructed Squid Patties (Illex illecebrosus).
- Published in:
- Journal of Aquatic Food Product Technology, 2003, v. 12, n. 2, p. 47, doi. 10.1300/J030v12n02_05
- By:
- Publication type:
- Article
5
The Effect on Growth and Protein Digestibility of Shrimp Penaeus stylirrostris Fed with Feeds Supplemented with Squid (Dosidicus gigas) Meal Dried by Two Different Processes.
- Published in:
- Journal of Aquatic Food Product Technology, 2001, v. 10, n. 3, p. 35, doi. 10.1300/J030v10n03_04
- By:
- Publication type:
- Article
6
Optimization of Enzyme-Assisted Squid Flavor Production Using an Orthogonal Array Method.
- Published in:
- Journal of Aquatic Food Product Technology, 2001, v. 10, n. 1, p. 19, doi. 10.1300/J030v10n01_03
- By:
- Publication type:
- Article
7
Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental Designs.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 848, doi. 10.1111/j.1365-2621.2002.tb10688.x
- By:
- Publication type:
- Article
8
SPECIES IDENTIFICATION IN PROCESSED SQUID PRODUCTS THROUGH CYTOCHROME OXIDASE I GENE SEQUENCES.
- Published in:
- GIDA: The Journal of Food, 2011, v. 36, n. 6, p. 343
- By:
- Publication type:
- Article