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Filtering by: Creator Heintz, Oscar Remove constraint Creator: Heintz, Oscar Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • Development of a restructured seafood product from squid (Loligo Opalescens)

    Creator:
    Berntsen, Steven Eldon
    Abstract:
    The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to]...
    Resource Type:
    Masters Thesis
    Full Text:
    Heintz, Duncan Law, Lewis Richardson, Jr., Ramon Pacheco Aguilar and John Campbell. Many thanks to Dr