| 000 | 01543 a2200457 4500 | ||
|---|---|---|---|
| 005 | 20250515231329.0 | ||
| 264 | 0 | _c20110216 | |
| 008 | 201102s 0 0 eng d | ||
| 022 | _a1097-0010 | ||
| 024 | 7 |
_a10.1002/jsfa.4062 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aShaviklo, Gholam Reza | |
| 245 | 0 | 0 |
_aThe influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens). _h[electronic resource] |
| 260 |
_bJournal of the science of food and agriculture _cSep 2010 |
||
| 300 |
_a2133-43 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aDesiccation _xmethods |
| 650 | 0 | 4 | _aDiet |
| 650 | 0 | 4 | _aEmulsions |
| 650 | 0 | 4 |
_aFish Products _xstandards |
| 650 | 0 | 4 |
_aFish Proteins _xstandards |
| 650 | 0 | 4 | _aFood Additives |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aFood, Formulated |
| 650 | 0 | 4 |
_aFreeze Drying _xmethods |
| 650 | 0 | 4 | _aFunctional Food |
| 650 | 0 | 4 | _aGadiformes |
| 650 | 0 | 4 | _aGels |
| 650 | 0 | 4 | _aLipid Peroxidation |
| 650 | 0 | 4 | _aPowders |
| 650 | 0 | 4 | _aSolubility |
| 650 | 0 | 4 | _aViscosity |
| 650 | 0 | 4 |
_aWater _xphysiology |
| 700 | 1 | _aThorkelsson, Gudjon | |
| 700 | 1 | _aArason, Sigurjon | |
| 700 | 1 | _aKristinsson, Hordur G | |
| 700 | 1 | _aSveinsdottir, Kolbrun | |
| 773 | 0 |
_tJournal of the science of food and agriculture _gvol. 90 _gno. 12 _gp. 2133-43 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1002/jsfa.4062 _zAvailable from publisher's website |
| 999 |
_c19943913 _d19943913 |
||