Shaviklo, Gholam Reza <br/><br/>
The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens).  [electronic resource] 

 -  Journal of the science of food and agriculture  Sep 2010 
 - 2133-43 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.4062  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Desiccation--methods<br/>Diet<br/>Emulsions<br/>Fish Products--standards<br/>Fish Proteins--standards<br/>Food Additives<br/>Food Handling--methods<br/>Food, Formulated<br/>Freeze Drying--methods<br/>Functional Food<br/>Gadiformes<br/>Gels<br/>Lipid Peroxidation<br/>Powders<br/>Solubility<br/>Viscosity<br/>Water--physiology