EFFECT OF COOKING AND PRESERVATION METHODS ON THE WATER HOLDING CAPACITY (WHC) OF MULLET FISH IN RELATION WITH CHANGES OCCURRED IN MUSCLE PROTEINS
- Other title
- EFFETS DE LA CUISSON ET DES METHODES DE CONSERVATION SUR LA CAPACITE DE LIAISON DE L'EAU (WHC) DU MUGE EN FONCTION DES MODIFICATIONS DES PROTEINES DE LA CHAIR (fr)
- Author
- AMAN MB
UNIV. ADEN, FAC. AGRICULTURE, DEP. FOOD TECH./YEM - Source
- ZEITSCHRIFT FUER LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG; ISSN 0044-3026; DEU; DA. 1983; VOL. 177; NO 5; PP. 345-347; ABS. GER; BIBL. 13 REF.; 3 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- MUGE CUISSON SALAGE ENTREPOSAGE FRIGORIFIQUE COMPOSITION PROTEINE CAPACITE RETENTION EAU POISSON SALE PROPRIETE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FIRING CURING COMPOSITION PROTEINS PROPERTIES FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0502338
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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