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The effect of washing water parameters (pH, hardness and sodium pyrophosphate content) on the water-holding capacity and gelation characteristics of sardine (Sardina pilchardus) mince / Carmen Goméz-Guillén, Rogério Mendes

Main Author: Gómez-Guillén,, CarmenCoauthor: Mendes,, RogérioPublication: Provenance note: IPIMARSubject - Topical Name: Composição química | Polpas | Processamento do pescado | Sardina pilchardus | Tecnologia do pescado

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Item type	Current location	Call number	Status	Date due	Barcode
Monografias	Biblioteca de Algés	10169-DISSERT. (Browse shelf)	Available

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Previous	10169-DISSERT. Characterization of sardine (Sardina pilchardus) protein changes during surimi preparation	10169-DISSERT. Frozen storage stability of sardine minces and surimi	10169-DISSERT. Improvement of Blue whiting (Micromesistius poutassou) surimi process and characterization of protein changes during preparation	10169-DISSERT. The effect of washing water parameters (pH, hardness and sodium pyrophosphate content) on the water-holding capacity and gelation characteristics of sardine (Sardina pilchardus) mince	10169-DISSERT. Effect of a new vacuum leaching technology on the textural characteristics of sardine mince	10169-DISSERT. Influence of washing parameters on the characteristics on Horse mackerel (Trachurus trachurus) mince	10169-DISSERT. Effect of a vacuum-leaching technology on the proteins and lipids of lean sardine (Sardina pilchardus) mince	Next

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