Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Banalata Rout"'
Publikováno v:
Aquaculture and Fisheries, Vol 8, Iss 2, Pp 180-189 (2023)
Changes in protein quality during ice storage affects the muscle structure, the textural quality, functional properties and the eating quality. Dynamic viscoelastic behaviour and gelling properties ofmeat proteinsin relation to histological changes i
Externí odkaz:
https://doaj.org/article/baa959855aea4ea5b0569639e12b8c0d
Publikováno v:
Aquaculture and Fisheries. 8:180-189
Changes in protein quality during ice storage affects the muscle structure, the textural quality, functional properties and the eating quality. Dynamic viscoelastic behaviour and gelling properties ofmeat proteinsin relation to histological changes i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f6b5b73b6d7a9a00d611cd09cb67fe1
https://doi.org/10.1016/j.aaf.2021.08.011
https://doi.org/10.1016/j.aaf.2021.08.011
Autor:
Sanjeev Sharma, Ranendra K. Majumdar, Swapnarani Samantaray, Prasenjit Pal, Naresh Kumar Mehta, Banalata Rout, Ankeeta Nayak
Publikováno v:
Journal of Aquatic Food Product Technology. 30:31-48
The effects of repeated freezing-thawing on protein fractions and textural and functional properties of Indian major carps were assessed in the study. The loss of salt soluble proteins and water-so...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b78f2d77b07903b5d1ab4d7bc56eb451
https://doi.org/10.1080/10498850.2020.1854912
https://doi.org/10.1080/10498850.2020.1854912