FACTORS AFFECTING TEXTURAL CHARACTERISTICS OF COOKED COMMINUTED FISH MUSCLE

[1] BICKEL W, 1962, Patent No. 3029150

[2] CHU GH, 1970, J TEXTURE STUD, V2, P214

[3] CHANGES IN AMOUNT OF MYOSIN EXTRACTABLE FROM COD FLESH DURING STORAGE AT -14 DEGREES [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1962, 13 (11) : 607 - &

[4] DENG J, 1974, THESIS U GEORGIA

[5] Furia TE., 1972, HDB FOOD ADDITIVES, P89

[6] GORNALL AG, 1949, J BIOL CHEM, V177, P751

[7] Grau R., 1957, F R LEBENSM FORSCH, V105, P446, DOI [DOI 10.1007/BF01126901, 10.1007/BF01126901]

[8] HAMM R, 1962, Z LEBENSMITTEL UNTER, V116, P511

[9] HAMM R, 1971, S PHOSPHATES FOOD PR

[10] HAMM R, 1966, PHYSIOLOGY BIOCHEMIS

[1] BICKEL W, 1962, Patent No. 3029150

[2] CHU GH, 1970, J TEXTURE STUD, V2, P214

[3] CHANGES IN AMOUNT OF MYOSIN EXTRACTABLE FROM COD FLESH DURING STORAGE AT -14 DEGREES [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1962, 13 (11) : 607 - &

[4] DENG J, 1974, THESIS U GEORGIA

[5] Furia TE., 1972, HDB FOOD ADDITIVES, P89

[6] GORNALL AG, 1949, J BIOL CHEM, V177, P751

[7] Grau R., 1957, F R LEBENSM FORSCH, V105, P446, DOI [DOI 10.1007/BF01126901, 10.1007/BF01126901]

[8] HAMM R, 1962, Z LEBENSMITTEL UNTER, V116, P511

[9] HAMM R, 1971, S PHOSPHATES FOOD PR

[10] HAMM R, 1966, PHYSIOLOGY BIOCHEMIS