Browsing Department of Food Science and Technology by Subject "American shad -- Processing"

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Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

Bauman, Michael Aaron (1988-11-07)

Machine separated flesh from American shad (Alosa sapidissima) was evaluated for preparing heat set gel products. Round fish frozen for 15) to 10 months at -18°C served as raw material for processing investigations. T ...