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July 1, 1976Journal of Food Science

Water Binding of Cooked Fish in Combination With Various Proteins

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Authors

EKEndel KarmasRutgers, The State University of New JerseyKTKatherine TurkRutgers, The State University of New Jersey

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Cite This Study

Karmas et al. (1976) studied this question.

synapsesocial.com/papers/6a96266f74dfb31526d1bb77https://doi.org/10.1111/j.1365-2621.1976.tb00771.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Water Content of Meats, Determination of Water-Holding Capacity of Fresh Meats1958 · 246 citations
  2. 2Water Binding in Whey Protein Concentrates1973 · 51 citations
  3. 3Evaluation of some non‐meat proteins for use in sausage1973 · 18 citations