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Liquid holding capacity and structural changes during heating of fish muscle : Cod (Gadus Morhua L.) and salmon (Salmo Salar).
- Ofstad, R. (author)
-
- Kidman, Siw (author)
- RISE,SIK – Institutet för livsmedelsforskning
- Myklebust, R. (author)
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- (creator_code:org_t)
- 1993
- 1993
- English.
- In: Food Structure. ; 12, s. 163-174
- Journal article (peer-reviewed)
Subject headings
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Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Food Engineering
- Livsmedelsteknik
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- ref (subject category)
- art (subject category)
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- Ofstad, R.
- Kidman, Siw
- Myklebust, R.
- Hermansson, Ann- ...
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- AGRICULTURAL SCIENCES
- AGRICULTURAL SCI ...
- and Agriculture Fore ...
- and Food Science
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- Food Structure
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- RISE
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