相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Quality changes during storage of fish sausages containing dietary fiber
Carlos Cardoso et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2008)
Physical properties and microstructure of commercial Som-fug, a fermented fish sausage
S Riebroy et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)
Critical quality constraints of sensory attributes in frankfurter-type sausages, to be applied in optimization models
GI Dingstad et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
Seasonal variations in chemical and sensory characteristics of farmed and wild Atlantic halibut (Hippoglossus hippoglossus)
GB Olsson et al.
AQUACULTURE (2003)
Changes in water-holding capacity of halibut muscle during cold storage
GB Olsson et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)
Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage
D Siddaiah et al.
FOOD RESEARCH INTERNATIONAL (2001)
Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins
YK Su et al.
JOURNAL OF FOOD SCIENCE (2000)