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Ardic, M., A. Guner and N. Telli, 2012. Effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate on the microbiological quality and Enterobacteriaceae species during fermentation period of Turkish fermented dry sausage (Sucuk). J. Anim. Vet. Adv., 11: 1805-1811. CrossRefDirect Link |
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Assessment of Chemical and Bacterial Indices of Common Carp (Cyprinus carpio) Surimi under Various Concentrations of Basil (Ocimum basilicum) Extract During Storage in Refrigerator Iranian Journal of Nutrition Sciences & Food Technology Vol. 16, Issue 1, 95, 2021 |
How to cite this article
M. Kamal, M. Ismail Hossain, M. N. Sakib, F. H. Shikha, M. Neazuddin, M.A.J. Bapary and M.N. Islam, 2005. Effect of Salt Concentration and Cryoprotectants on Gel-forming Ability of
Surimi Prepared from Queen Fish (Chorinemus lysan) During Frozen Storage. Pakistan Journal of Biological Sciences, 8: 793-797.
DOI: 10.3923/pjbs.2005.793.797
URL: https://scialert.net/abstract/?doi=pjbs.2005.793.797
DOI: 10.3923/pjbs.2005.793.797
URL: https://scialert.net/abstract/?doi=pjbs.2005.793.797