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Effects of different types of carrageenans and carboxymethyl celluloses on the stability of frozen stored minced fillets of cod

Effects of different types of carrageenans and carboxymethyl celluloses on the stability of frozen stored minced fillets of cod

D. J. B. DA PONTE; J. M. HERFST; J. P. ROOZEN; W. PILNIK

作者D. J. B. DA PONTE; J. M. HERFST; J. P. ROOZEN; W. PILNIK
卷第20卷
期第5期
印刷ISSN0950-5423
电子ISSN1365-2621
文件大小514.43KB
发表时间1985
DOI10.1111/j.1365-2621.1985.tb01818.x
页码587-598

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