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International Journal of Food Properties Volume 10, 2007 - Issue 1
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Original Articles

Changes in Structural and Functional Attributes of Fish Mince Proteins in Presence of Cosolvent During Frozen Storage

Sijo Mathew Department of Protein Chemistry and Technology, Central Food Technological Research Institute, Mysore, India
&
V. Prakash Department of Protein Chemistry and Technology, Central Food Technological Research Institute, Mysore, IndiaCorrespondence[email protected]
Pages 47-59 | Received 26 Oct 2005, Accepted 12 Mar 2006, Published online: 31 Jan 2007

Citations (6)

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AnnS. Mothershaw, Taghreed Gaffer, Isam Kadim, Nejib Guizani, Issa Al-Amri, Osman Mahgoub & Saif Al-Bahry. (2009) Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures. International Journal of Food Properties 12:3, pages 681-690.
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Articles from other publishers (5)

Şebnem TOLASA YILMAZ. (2023) Dondurarak Depolanan Balık Kıymasının StabilizasyonuStabilization of Frozen Stored Fish Mince. Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries 6:1, pages 76-82.
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Oleg V. Ageev, Andrzej Dowgiałło, Monika Sterczyńska, Joanna Piepiórka-Stepuk, Liviu Giurgiulescu, Monika Janowicz & Marek Jakubowski. (2021) Experimental characterization and theoretical modeling of fracture and friction resistance forces during tuna cutting. Journal of Food Engineering 307, pages 110648.
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Oladipupo Odunayo Olatunde, Khursheed Ahmad Shiekh & Soottawat Benjakul. (2021) Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry. Trends in Food Science & Technology 111, pages 617-627.
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Lijun Sun, Jiaojiao Sun, Dongjie Liu, Minghai Fu, Xi Yang & Yurong Guo. (2018) The preservative effects of chitosan film incorporated with thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) fillets during cold storage: Correlation between the preservative effects and the active properties of the film. Food Packaging and Shelf Life 17, pages 1-10.
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Sijo Mathew, B.A. Shamasundar, Parigi Ramesh Kumar & V. Prakash. (2009) Effect of zinc salts on the structure–function of actomyosin from pelagic fish. Process Biochemistry 44:7, pages 704-709.
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