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Results: 1-7 |
Results: 7
PROCESSING OF MARINE FOODS
Authors: ELVEVOLL EO SORENSEN NK OSTERUD B OFSTAD R MARTINEZ I
Citation: Eo. Elvevoll et al., PROCESSING OF MARINE FOODS, Meat science, 43, 1996, pp. 265-275
FACTORS INFLUENCING LIQUID-HOLDING CAPACITY AND STRUCTURAL-CHANGES DURING HEATING OF COMMINUTED COD (GADUS-MORHUA L) MUSCLE
Authors: OFSTAD R KIDMAN S MYKLEBUST R OLSEN RL HERMANSSON AM
Citation: R. Ofstad et al., FACTORS INFLUENCING LIQUID-HOLDING CAPACITY AND STRUCTURAL-CHANGES DURING HEATING OF COMMINUTED COD (GADUS-MORHUA L) MUSCLE, Lebensmittel-Wissenschaft + Technologie, 29(1-2), 1996, pp. 173-183
ULTRAMICROSCOPICAL STRUCTURES AND LIQUID LOSS IN HEATED COD (GADUS-MORHUA L) AND SALMON (SALMO-SALAR) MUSCLE
Authors: OFSTAD R KIDMAN S HERMANSSON AM
Citation: R. Ofstad et al., ULTRAMICROSCOPICAL STRUCTURES AND LIQUID LOSS IN HEATED COD (GADUS-MORHUA L) AND SALMON (SALMO-SALAR) MUSCLE, Journal of the Science of Food and Agriculture, 72(3), 1996, pp. 337-347
LIQUID LOSS AS EFFECTED BY POST-MORTEM ULTRASTRUCTURAL-CHANGES IN FISH MUSCLE - COD (GADUS-MORHUA L) AND SALMON (SALMO-SALAR)
Authors: OFSTAD R EGELANDSDAL B KIDMAN S MYKLEBUST R OLSEN RL HERMANSSON AM
Citation: R. Ofstad et al., LIQUID LOSS AS EFFECTED BY POST-MORTEM ULTRASTRUCTURAL-CHANGES IN FISH MUSCLE - COD (GADUS-MORHUA L) AND SALMON (SALMO-SALAR), Journal of the Science of Food and Agriculture, 71(3), 1996, pp. 301-312
LIQUID-HOLDING CAPACITY AND STRUCTURAL-CHANGES IN COMMINUTED SALMON (SALMO-SALAR) MUSCLE AS INFLUENCED BY PH, SALT AND TEMPERATURE
Authors: OFSTAD R KIDMAN S MYKLEBUST R OLSEN RL HERMANSSON AM
Citation: R. Ofstad et al., LIQUID-HOLDING CAPACITY AND STRUCTURAL-CHANGES IN COMMINUTED SALMON (SALMO-SALAR) MUSCLE AS INFLUENCED BY PH, SALT AND TEMPERATURE, Lebensmittel-Wissenschaft + Technologie, 28(3), 1995, pp. 329-339
LIQUID HOLDING CAPACITY AND STRUCTURAL-CHANGES DURING HEATING OF FISHMUSCLE - COD (GADUS-MORHUA L) AND SALMON (SALMO-SALAR)
Authors: OFSTAD R KIDMAN S MYKLEBUST R HERMANSSON AM
Citation: R. Ofstad et al., LIQUID HOLDING CAPACITY AND STRUCTURAL-CHANGES DURING HEATING OF FISHMUSCLE - COD (GADUS-MORHUA L) AND SALMON (SALMO-SALAR), Food structure, 12(2), 1993, pp. 163-174
STABILITY OF COD (GADUS-MORHUA L) SURIMI PROCESSED WITH CACL2 AND MGCL2 ADDED TO THE WASH WATER
Authors: OFSTAD R GRAHLMADSEN E GUNDERSEN B LAURITZEN K SOLBERG T SOLBERG C
Citation: R. Ofstad et al., STABILITY OF COD (GADUS-MORHUA L) SURIMI PROCESSED WITH CACL2 AND MGCL2 ADDED TO THE WASH WATER, International journal of food science & technology, 28(5), 1993, pp. 419-427
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