The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi

Bibliographic Details
Published in:Food Hydrocolloids
Main Authors: Campo-Deaño, Laura, Tovar, Clara
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2009
Subjects:
General Chemical Engineering
General Chemistry
Food Science
alaska pollock
Alaska
Online Access:http://dx.doi.org/10.1016/j.foodhyd.2009.03.013
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spelling crelsevierbv:10.1016/j.foodhyd.2009.03.013 2024-05-19T07:27:38+00:00 The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi Campo-Deaño, Laura Tovar, Clara 2009 http://dx.doi.org/10.1016/j.foodhyd.2009.03.013 https://api.elsevier.com/content/article/PII:S0268005X09000654?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0268005X09000654?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Hydrocolloids volume 23, issue 7, page 1641-1646 ISSN 0268-005X General Chemical Engineering General Chemistry Food Science journal-article 2009 crelsevierbv https://doi.org/10.1016/j.foodhyd.2009.03.013 2024-04-22T06:48:16Z Article in Journal/Newspaper alaska pollock Alaska ScienceDirect (Elsevier) Food Hydrocolloids 23 7 1641 1646
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic General Chemical Engineering
General Chemistry
Food Science
spellingShingle General Chemical Engineering
General Chemistry
Food Science
Campo-Deaño, Laura
Tovar, Clara
The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi
topic_facet General Chemical Engineering
General Chemistry
Food Science
format Article in Journal/Newspaper
author Campo-Deaño, Laura
Tovar, Clara
author_facet Campo-Deaño, Laura
Tovar, Clara
author_sort Campo-Deaño, Laura
title The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi
title_short The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi
title_full The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi
title_fullStr The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi
title_full_unstemmed The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi
title_sort effect of egg albumen on the viscoelasticity of crab sticks made from alaska pollock and pacific whiting surimi
publisher Elsevier BV
publishDate 2009
url http://dx.doi.org/10.1016/j.foodhyd.2009.03.013
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https://api.elsevier.com/content/article/PII:S0268005X09000654?httpAccept=text/plain
genre alaska pollock
Alaska
genre_facet alaska pollock
Alaska
op_source Food Hydrocolloids
volume 23, issue 7, page 1641-1646
ISSN 0268-005X
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodhyd.2009.03.013
container_title Food Hydrocolloids
container_volume 23
container_issue 7
container_start_page 1641
op_container_end_page 1646
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