Found: 5
Select item for more details and to access through your institution.
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
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
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
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
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