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 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 4 Issue: 1
  • Publication Date: 1995
  • Journal Name: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.65-78
  • Erciyes University Affiliated: No