Quality of cryoprotected minced bisugo (Nemipterus spp.) for surimi and minced-based products
The functionality of bisugo mince was maintained during frozen storage with the addition of sucrose and liquid sorbitol at 8% w/w level. Mince cryoprotected with liquid sorbitol and sucrose have myofibrillar proteins comparable to the combined sucrose-liquid sorbitol, which represent the cryoprotect...
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| Resource Type: | Libro |
| Idioma: | English |
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College of Home Economics (UP Diliman)
| Accession # | Call # | Volume/Part# | Copy # | Collection | Circulation Type | Circulation Status |
|---|---|---|---|---|---|---|
| HE-257T | LG 995 / 1995 F6 V54 | Archives Section | Room-use Only | On-Shelf |