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Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage
Physicochemical properties of threadfin bream surimi with different levels of polydextrose (3%, 6%, 9% and 12%), raw surimi, raw surimi with addition sodium tripolyphosphate and commercial surimi (sucrose) during 6 months of frozen storage were investigated. The analyses included the measurement of...
Gorde:
| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer-Verlag
2011
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3671047/ https://ncbi.nlm.nih.gov/pubmed/24425976 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0394-0 |
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