Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets

Bibliographic Details
Published in:LWT - Food Science and Technology
Main Authors: Wang, Yu, Tang, Juming, Rasco, Barbara, Wang, Shaojin, Alshami, Ali A., Kong, Fanbin
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2009
Subjects:
Food Science
Oncorhynchus gorbuscha
Online Access:http://dx.doi.org/10.1016/j.lwt.2009.01.005
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spelling crelsevierbv:10.1016/j.lwt.2009.01.005 2024-05-19T07:46:42+00:00 Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets Wang, Yu Tang, Juming Rasco, Barbara Wang, Shaojin Alshami, Ali A. Kong, Fanbin 2009 http://dx.doi.org/10.1016/j.lwt.2009.01.005 https://api.elsevier.com/content/article/PII:S0023643809000073?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0023643809000073?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ LWT - Food Science and Technology volume 42, issue 6, page 1174-1178 ISSN 0023-6438 Food Science journal-article 2009 crelsevierbv https://doi.org/10.1016/j.lwt.2009.01.005 2024-04-19T06:58:33Z Article in Journal/Newspaper Oncorhynchus gorbuscha ScienceDirect (Elsevier) LWT - Food Science and Technology 42 6 1174 1178
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic Food Science
spellingShingle Food Science
Wang, Yu
Tang, Juming
Rasco, Barbara
Wang, Shaojin
Alshami, Ali A.
Kong, Fanbin
Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets
topic_facet Food Science
format Article in Journal/Newspaper
author Wang, Yu
Tang, Juming
Rasco, Barbara
Wang, Shaojin
Alshami, Ali A.
Kong, Fanbin
author_facet Wang, Yu
Tang, Juming
Rasco, Barbara
Wang, Shaojin
Alshami, Ali A.
Kong, Fanbin
author_sort Wang, Yu
title Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets
title_short Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets
title_full Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets
title_fullStr Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets
title_full_unstemmed Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets
title_sort using whey protein gel as a model food to study dielectric heating properties of salmon (oncorhynchus gorbuscha) fillets
publisher Elsevier BV
publishDate 2009
url http://dx.doi.org/10.1016/j.lwt.2009.01.005
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genre Oncorhynchus gorbuscha
genre_facet Oncorhynchus gorbuscha
op_source LWT - Food Science and Technology
volume 42, issue 6, page 1174-1178
ISSN 0023-6438
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.lwt.2009.01.005
container_title LWT - Food Science and Technology
container_volume 42
container_issue 6
container_start_page 1174
op_container_end_page 1178
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