NDLI: Preventing denaturation of the proteins in frozen fish muscle and fillets I. Effects of additives on the quality of frozen minced fish muscle

Content Provider	Scilit
Author	Akiba, M. Motohiro, T. Tanikawa, E.
Copyright Year	1967
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1967.tb01328.x/pdf
Ending Page	78
Page Count	10
Starting Page	69
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1967.tb01328.x
Journal	International Journal of Food Science & Technology
Issue Number	1
Volume Number	2
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1967-03-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Fish Muscle Sodium Chloride Frozen Minced Minced Fish Olive Oil
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Preventing denaturation of the proteins in frozen fish muscle and fillets I. Effects of additives on the quality of frozen minced fish muscle