Utilization of whey protein concentrate and carrageenan in fishball processing
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Main Authors: | , , |
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Format: | Texto biblioteca |
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Published: |
Rome (Italy) FAO
1995
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Subjects: | FI IPFC, MINCED FISH, JELLIFICATION, STABILIZERS, WHEY PROTEIN, PROTEIN CONCENTRATES, CARRAGEENANS, SURIMI, POISSON HACHE, GELIFICATION, AGENT DE TEXTURE, PROTEINE DE LACTOSERUM, CONCENTRE DE PROTEINE, CARRAGHENANE, PESCADO PICADO, GELIFICACION, ESTABILIZADORES, PROTEINAS DE SUERO DE LECHE, CONCENTRADOS DE PROTEINA, CARRAGENINAS, |
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