Effects of Salt, Tripolyphosphate and Sodium Alginate on the Texture and Flavor of Fish Patties Prepared from Minced Sheepshead
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1078–1080, July 1983
How to Cite
AHMED, E. M., CORNELL, J. A., TOMASZEWSKI, F. B. and DENG, J. C. (1983), Effects of Salt, Tripolyphosphate and Sodium Alginate on the Texture and Flavor of Fish Patties Prepared from Minced Sheepshead. Journal of Food Science, 48: 1078–1080. doi: 10.1111/j.1365-2621.1983.tb09165.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/19/82; revised 4/25/83; accepted 5/3/83.
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