The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens). (Record no. 19943913)

MARC details
000 -LEADER
fixed length control field 01543 a2200457 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250515231329.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 201102s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1097-0010
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1002/jsfa.4062
Source of number or code doi
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Shaviklo, Gholam Reza
264 #0 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice 20110216
245 00 - TITLE STATEMENT
Title The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens).
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Journal of the science of food and agriculture
Date of publication, distribution, etc. Sep 2010
300 ## - PHYSICAL DESCRIPTION
Extent 2133-43 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Journal Article; Research Support, Non-U.S. Gov't
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Animals
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Desiccation
General subdivision methods
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Diet
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Emulsions
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Fish Products
General subdivision standards
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Fish Proteins
General subdivision standards
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Additives
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Handling
General subdivision methods
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food, Formulated
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Freeze Drying
General subdivision methods
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Functional Food
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Gadiformes
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Gels
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Lipid Peroxidation
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Powders
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Solubility
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Viscosity
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Water
General subdivision physiology
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Thorkelsson, Gudjon
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Arason, Sigurjon
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Kristinsson, Hordur G
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Sveinsdottir, Kolbrun
773 0# - HOST ITEM ENTRY
Title Journal of the science of food and agriculture
Related parts vol. 90
-- no. 12
-- p. 2133-43
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.1002/jsfa.4062">https://doi.org/10.1002/jsfa.4062</a>
Public note Available from publisher's website

No items available.