Addition of hydrocolloids and non-muscle proteins to sardine (Sardina pilchardus) mince gels - Effect of salt concentration

By Gomez-Guillen M.C.   Montero P.  

Food Chemistry, Vol. 56, Iss. 4, 1996-08 ,pp. : 421-427

Elsevier

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Influence of added salt and non-muscle proteins on the rheology and ultrastructure of gels made from minced flesh of sardine (Sardina pilchardus)

By Gomez-Guillen C.   Solas T.   Montero P.  

Food Chemistry, Vol. 58, Iss. 3, 1997-03 ,pp. : 193-202

Elsevier

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Influence of frozen storage on textural properties of sardine (Sardina pilchardus) mince gels

By Marti de Castro M.A.   Gomez-Guillen M.C.   Montero P.  

Food Chemistry, Vol. 60, Iss. 1, 1997-09 ,pp. : 85-93

Elsevier

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Differential antioxidative and hypocholesterolemic responses to two fish protein hydrolysates (Sardina pilchardus and Boops boops) in cholesterol-fed rats

By Yahia Sanaa   Dehiba Faiza   Boualga Ahmed   Yahia Sanaa   Yahia Sanaa   Yahia Sanaa  

Nutrition & Food Science, Vol. 45, Iss. 3, 2015-05 ,pp. : 448-466

Emerald Group Publishing Ltd

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Quality changes in sardines ( Sardina pilchardus ) stored in ice and at ambient temperature

By Ababouch L.H.   Souibri L.   Rhaliby K.   Ouahdi O.   Battal M.   Busta F.F.  

Food Microbiology, Vol. 13, Iss. 2, 1996-02 ,pp. : 123-132

Academic Press

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