Processing of smoked common carp fish and its relation to some chemical, physical and organoleptic properties
- 31 December 1987
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 27 (2), 95-106
- https://doi.org/10.1016/0308-8146(88)90081-7
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Effect of Smoking on the Proximate Composition of Atlantic Mackerel (Scomber scombrus)Journal of Food Science, 1986
- Smoked Dogfish Processing and Its Refrigerated Storage StabilityJournal of Food Science, 1985
- Fractionation and Study of Compounds in Wood SmokeJournal of Food Science, 1965
- ber das Wasserbindungsverm gen des S ugetiermuskels. II. Mitteilung. ber die Bestimmung der Wasserbindung des MuskelsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1957
- The dissociation of myosin by heat coagulationBiochimica et Biophysica Acta, 1956