The Effects of Egg White, Tumbling and Storage Time on Proximate Composition and Protein Fractions of Restructured Fish Products


YETİM H. , Ockerman H. W.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, vol.4, no.1, pp.65-78, 1995 (Journal Indexed in SCI)

  • Publication Type: Article / Article
  • Volume: 4 Issue: 1
  • Publication Date: 1995
  • Title of Journal : JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Page Numbers: pp.65-78