Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish products.

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

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

Original language	English
Pages (from-to)	123-133
Journal	International Journal of Food Science and Technology
Volume	22
DOIs	https://doi.org/10.1111/j.1365-2621.1987.tb00466.x
Publication status	Published - 1987

Keywords

@article{7a0ea35d637a41c58dca74722c7bf7f0,

title = "Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish products.",

keywords = "Cryoprotective effect, fat uptake during frying, frozen storage, hydrocolloids, minced fish products, sensory evaluation",

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

year = "1987",

doi = "10.1111/j.1365-2621.1987.tb00466.x",

language = "English",

volume = "22",

pages = "123--133",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Oxford University Press",

}

TY - JOUR

T1 - Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish products.

AU - Da Ponte, D.J.B.

AU - Roozen, J.P.

AU - Pilnik, W.

PY - 1987

Y1 - 1987

KW - Cryoprotective effect

KW - fat uptake during frying

KW - frozen storage

KW - hydrocolloids

KW - minced fish products

KW - sensory evaluation

U2 - 10.1111/j.1365-2621.1987.tb00466.x

DO - 10.1111/j.1365-2621.1987.tb00466.x

M3 - Article

SN - 0950-5423

VL - 22

SP - 123

EP - 133

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -