Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle
The effect of heating temperature and duration on the texture and protein composition of bighead carp (Aristichthys nobilis) muscle was investigated. Samples were heated at 90°C, 100°C, 110°C, and 120°C for different times. The results showed that cooking loss increased significantly with increasing...
Gorde:
| Egile Nagusiak: | , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Taylor & Francis Group
2018-01-01
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| Saila: | International Journal of Food Properties |
| Gaiak: | |
| Sarrera elektronikoa: | http://dx.doi.org/10.1080/10942912.2018.1489835 |
| Etiketak: |
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