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Influence of the setting condition on the jellyfying characteristics of sardine surimi / Hélène Menvielle ; eng. Irineu Batista

Main Author: Menvielle, HélèneCoauthor: Batista, IrineuLanguage: Inglês.Country: França, Quimper.Publication: Quimper : Innovation en Industries Alimentaires, 1999Description: 19, [6] p. : il. ; 30 cmSubject - Topical Name: Sardinha (sardina pilchardus) -- Surimi -- Refrigeração -- Portugal

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Item type	Current location	Call number	Copy number	Status	Date due	Barcode
Monografias	Biblioteca de Algés	11574-TES (Browse shelf)	11574	Available

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Previous	11571-TES Pesquisa de enzimas, especialmente proteolíticas, com aplicabilidade industrial, em frutos de Opuntia ficus-indics	11572-TES Production of fish protein hydrolysates by a marine proteolytic strain	11573-TES Preliminary characterization of sardine transglutaminase and its application in the surimi production	11574-TES Influence of the setting condition on the jellyfying characteristics of sardine surimi	11575-TES Caracterização de transglutaminase de verdinho (Micromesistius poutassou) \| Engenharia Biotecnológica	11576-TES Atividade de enzimas lisossomais em pescado refrigerado e congelado/descongelado	11577-TES Caracterização preliminar da leucina aminopeptidase (LAP) do tracto digestivo da sardinha (Sardina pilchardus)	Next

Trabalho de investigação realizado no IPIMAR (Instituto de Investigação das Pescas e do Mar).

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Influence of the setting condition on the jellyfying characteristics of sardine surimi / Hélène Menvielle ; eng. Irineu Batista

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