Production and assessment of Pacific hake hydrolysates as a cryoprotectant for frozen fish mince
Frozen storage has long been used as a means to slow down the microbial and enzymatic degradation of fish. Unfortunately, over time frozen fish will lose protein solubility and water holding capacity leading to declining quality. To minimize the degradation of frozen fish, cryoprotectants (often a b...
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| Language: | English |
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University of British Columbia
2013
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| Online Access: | http://hdl.handle.net/2429/43921 |
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