Erscheinungsjahr
Medientyp
Lizenz
Sprache
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Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam Processing
British Library Online Contents | 2003| -
Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi Processing
British Library Online Contents | 2005| -
Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish Sauce
British Library Online Contents | 2003| -
Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing
British Library Online Contents | 2003| -
Physicochemical Properties of Surimi Seafood as Affected by Electron Beam and Heat
British Library Online Contents | 2003| -
Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi
British Library Online Contents | 2004| -
Effect of Endogenous Transglutaminase on Threadfin Bream Surimi Gelation
British Library Online Contents | 2002| -
Temperature Prediction during Thermal Processing of Surimi Seafood
British Library Online Contents | 2002| -
Biochemical and Conformation Changes of Actomyosin from Threadfin Bream Stored in Ice
British Library Online Contents | 2002| -
Characteristics of Fish Sauce Made From Pacific Whiting and Surimi By-products During Fermentation Stage
British Library Online Contents | 2002| -
Acid-Aided Protein Recovery from Enzyme-rich Pacific Whiting
British Library Online Contents | 2002| -
Development of Linear Heating Rates Using Conventional Baths and Computer Simulation
British Library Online Contents | 2001| -
Physicochemical Properties of Pacific Whiting Surimi as Affected by Various Freezing and Storage Conditions
British Library Online Contents | 2002| -
Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein Additives
British Library Online Contents | 2000| -
Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating Rate
British Library Online Contents | 1999| -
Physical characteristics of surimi seafood as affected by thermal processing conditions
British Library Online Contents | 1999| -
Electrical properties of fish mince during multi-frequency ohmic heating
British Library Online Contents | 1998| -
Calcium compounds to improve gel functionality of Pacific whiting and Alaska pollock surimi
British Library Online Contents | 1998| -
Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH
British Library Online Contents | 1998| -
Linear Programming in Blending Various Components of Surimi Seafood
British Library Online Contents | 1997|
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