SUITABILITY OF THE WARNER‐BRATZLER SHEAR FOR TEXTURAL MEASUREMENTS OF FISH PROTEIN GELS
Open Access
- 1 April 1987
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 10 (2), 135-142
- https://doi.org/10.1111/j.1745-4557.1987.tb00297.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Effect of Washing and Sodium Chloride on Mechanical Properties of Fish Muscle GelsJournal of Food Science, 1988
- Properties of Kamaboko Made From Red Hake (Urophycis chuss) Fillets, Mince, or SurimiJournal of Food Science, 1984
- Heat Gelation Properties of Actomyosin and Surimi Prepared from Atlantic CroakerJournal of Food Science, 1982
- EVALUATION OF THE COMPRESSIVE DEFORMABILITY MODULUS OF FRESH AND COOKED FISH FLESHJournal of Food Science, 1980
- FACTORS AFFECTING TEXTURAL CHARACTERISTICS OF COOKED COMMINUTED FISH MUSCLEJournal of Food Science, 1976