Differential Insolubilization of Red Hake Muscle Proteins During Frozen Storage.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 265, doi. 10.1111/j.1365-2621.1992.tb05472.x
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- Article
Works matching DE "RED hake"
Results: 6
1
2
Gamma Irradiation Effects on Shelf Life and Gel Forming Properties of Washed Red Hake (Urophycis chuss) Fish Mince.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1745, doi. 10.1111/j.1365-2621.1990.tb03615.x
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- Article
3
Properties of kamaboko made from red hake (Urophycis chuss) fillets,mince, or surimi
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 192
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- Article
4
Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in the myofibrillarproteins
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 661
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- Article
5
Changes in Red Hake (Urophycis chuss) Muscle Induced by Different Freezing Strategies.
- Published in:
- Journal of Aquatic Food Product Technology, 2009, v. 18, n. 4, p. 360, doi. 10.1080/10498850903224315
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- Article
6
Physicochemical Properties of Frozen Red Hake (Urophycis chuss) Mince as Affected by Cryoprotective Ingredients.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1117, doi. 10.1111/j.1365-2621.2000.tb10249.x
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- Article