Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

No abstract is available for this paper.

• Publication year

  2017

• Venue

  Food and Bioprocess Technology

• Publication date

  2017-07-24

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1007/s11947-017-1963-7
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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