Effects of different types of carrageenans and carboxymethyl celluloses on the stability of frozen stored minced fillets of cod

D.J.B. Da Ponte, J.M. Herfst, J.P. Roozen, W. Pilnik

Research output: Contribution to journal › Article › Academic › peer-review

Cite this

@article{6de74c6b742348c9b23a32b3c6080130,

title = "Effects of different types of carrageenans and carboxymethyl celluloses on the stability of frozen stored minced fillets of cod",

author = "{Da Ponte}, D.J.B. and J.M. Herfst and J.P. Roozen and W. Pilnik",

year = "1985",

language = "English",

volume = "20",

pages = "587--598",

journal = "Journal of food technology",

issn = "1684-8462",

}