Biochemical and Storage Characteristics of Myofibrillar Protein ( Surimi ) from Freshwater Major Carps
| Data(s) |
28/01/2011
28/01/2011
2000
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|---|---|
| Resumo |
School of Industrial Fisheries, Cochin University of Science and Technology |
| Identificador | |
| Idioma(s) |
en |
| Publicador |
Cochin University of Science & Technology |
| Palavras-Chave | #Diversification of processing industry #surimi industry #Export of Marine products #Rohu #Catla #Mrigal #proximate composition #Gas chromatographic analysis #HPLC analysis #Estimation of tryptaphan #Muscle protein composition #Water retention #Gel forming ability #Folding test #preparation of Myofibrillar protein concentrate #Carp meat during #Rheological properties #Frozen storage characteristics #Washed fish meat #Carps |
| Tipo |
Thesis |
