EFFECTS OF DIFFERENT PROCESSING METHODS ON THE PROPERTIES AND QUALITY CHANGES OF TILAPIA SURIMI AND MYOFIBRILLAR PROTEINS

Ph.D

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Bibliographic Details
Main Author:	ZHOU YIGE
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2021
Subjects:	Surimi, myofibril proteins, myosin, gelation, microstructures, rheology
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/187583
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Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-187583
record_format	dspace
spelling	sg-nus-scholar.10635-1875832023-03-01T18:01:30Z EFFECTS OF DIFFERENT PROCESSING METHODS ON THE PROPERTIES AND QUALITY CHANGES OF TILAPIA SURIMI AND MYOFIBRILLAR PROTEINS ZHOU YIGE FOOD SCIENCE & TECHNOLOGY Hongshun Yang Surimi, myofibril proteins, myosin, gelation, microstructures, rheology Ph.D DOCTOR OF PHILOSOPHY (FOS) 2021-03-24T18:00:21Z 2021-03-24T18:00:21Z 2020-12-02 Thesis ZHOU YIGE (2020-12-02). EFFECTS OF DIFFERENT PROCESSING METHODS ON THE PROPERTIES AND QUALITY CHANGES OF TILAPIA SURIMI AND MYOFIBRILLAR PROTEINS. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/187583 0000-0002-9009-3065 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	Surimi, myofibril proteins, myosin, gelation, microstructures, rheology
spellingShingle	Surimi, myofibril proteins, myosin, gelation, microstructures, rheology ZHOU YIGE EFFECTS OF DIFFERENT PROCESSING METHODS ON THE PROPERTIES AND QUALITY CHANGES OF TILAPIA SURIMI AND MYOFIBRILLAR PROTEINS
description	Ph.D
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY ZHOU YIGE
format	Theses and Dissertations
author	ZHOU YIGE
author_sort	ZHOU YIGE
title	EFFECTS OF DIFFERENT PROCESSING METHODS ON THE PROPERTIES AND QUALITY CHANGES OF TILAPIA SURIMI AND MYOFIBRILLAR PROTEINS
title_short	EFFECTS OF DIFFERENT PROCESSING METHODS ON THE PROPERTIES AND QUALITY CHANGES OF TILAPIA SURIMI AND MYOFIBRILLAR PROTEINS
title_full	EFFECTS OF DIFFERENT PROCESSING METHODS ON THE PROPERTIES AND QUALITY CHANGES OF TILAPIA SURIMI AND MYOFIBRILLAR PROTEINS
title_fullStr	EFFECTS OF DIFFERENT PROCESSING METHODS ON THE PROPERTIES AND QUALITY CHANGES OF TILAPIA SURIMI AND MYOFIBRILLAR PROTEINS
title_full_unstemmed	EFFECTS OF DIFFERENT PROCESSING METHODS ON THE PROPERTIES AND QUALITY CHANGES OF TILAPIA SURIMI AND MYOFIBRILLAR PROTEINS
title_sort	effects of different processing methods on the properties and quality changes of tilapia surimi and myofibrillar proteins
publishDate	2021
url	https://scholarbank.nus.edu.sg/handle/10635/187583
_version_	1759852874908565504

EFFECTS OF DIFFERENT PROCESSING METHODS ON THE PROPERTIES AND QUALITY CHANGES OF TILAPIA SURIMI AND MYOFIBRILLAR PROTEINS

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