Add to ORKGshould be given to the expressible moisture value and accordingly the WHC, as being closely related to the gel-forming ability in order to obtain surimi-type commercial products
WOS: 000270171000017PubMed: 19533401In this study, some biochemical changes of carp (Cyprinus carpio...
Cultured silver carp (Hypopthalmichthys molitrix 800-1000 g) was stored in ice (fish to ice ratio 1:...
To prepare common carp surimi, washing was done in different steps (1, 2 and 3 steps) and Times (5, ...
Silver carp (Hypophthalmichthys molitrix) has acquired great attention because of its increasing far...
The aim of this work is to evaluate the effects of different washing times (zero (W0), one (W1), two...
The aim of the study was to monitor physicochemical parameters (pH, nitrogen trimethylamine N-TMA, t...
The effects of frozen storage at -18 °C on the chemical and sensory qualities of fish fingers produc...
WOS: 000238076400013The effects of frozen storage at -18 degrees C on the chemical and sensory quali...
Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional was...
The cryoprotective effects of different amounts of protein hydrolysates prepared from by-products of...
The aim of the study was to monitor the course of physical and chemical changes taking place in stor...
Water binding ability (WBA), held water (HW) and gel-forming properties of silver carp (Hypophthalmi...
The shelf-life of conventional surimi and isolated proteins that modified by acidic pH (2.5) and by ...
A number of dairy ingredients have been selected based on their potential to act as cryoprotectants ...
This study aimed to apply H2O2 at different concentrations in combination with mince:water (M:W) rat...
WOS: 000270171000017PubMed: 19533401In this study, some biochemical changes of carp (Cyprinus carpio...
Cultured silver carp (Hypopthalmichthys molitrix 800-1000 g) was stored in ice (fish to ice ratio 1:...
To prepare common carp surimi, washing was done in different steps (1, 2 and 3 steps) and Times (5, ...
Silver carp (Hypophthalmichthys molitrix) has acquired great attention because of its increasing far...
The aim of this work is to evaluate the effects of different washing times (zero (W0), one (W1), two...
The aim of the study was to monitor physicochemical parameters (pH, nitrogen trimethylamine N-TMA, t...
The effects of frozen storage at -18 °C on the chemical and sensory qualities of fish fingers produc...
WOS: 000238076400013The effects of frozen storage at -18 degrees C on the chemical and sensory quali...
Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional was...
The cryoprotective effects of different amounts of protein hydrolysates prepared from by-products of...
The aim of the study was to monitor the course of physical and chemical changes taking place in stor...
Water binding ability (WBA), held water (HW) and gel-forming properties of silver carp (Hypophthalmi...
The shelf-life of conventional surimi and isolated proteins that modified by acidic pH (2.5) and by ...
A number of dairy ingredients have been selected based on their potential to act as cryoprotectants ...
This study aimed to apply H2O2 at different concentrations in combination with mince:water (M:W) rat...
WOS: 000270171000017PubMed: 19533401In this study, some biochemical changes of carp (Cyprinus carpio...
Cultured silver carp (Hypopthalmichthys molitrix 800-1000 g) was stored in ice (fish to ice ratio 1:...
To prepare common carp surimi, washing was done in different steps (1, 2 and 3 steps) and Times (5, ...