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Instrumental Quality Attributes of Alaska Pollock Derived Surimi Gels with Sweet Potato Starch

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Bibliographic Details
Published in:RURALS : Review of Undergraduate Research in Agricultural and Life Sciences
Format: Online Article RSS Article
Published: 2020
Subjects:
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container_title RURALS : Review of Undergraduate Research in Agricultural and Life Sciences
description
discipline_display Natural Sciences
discipline_facet Natural Sciences
format Online Article
RSS Article
genre Journal Article
id rss_article:21197
institution FRELIP
journal_source_facet RURALS : Review of Undergraduate Research in Agricultural and Life Sciences
publishDate 2020
publishDateSort 2020
record_format rss_article
spellingShingle Instrumental Quality Attributes of Alaska Pollock Derived Surimi Gels with Sweet Potato Starch
Biology
Natural Sciences — Life Sciences
Natural Sciences
sub_discipline_display Natural Sciences — Life Sciences
sub_discipline_facet Natural Sciences — Life Sciences
subject_display Biology
Natural Sciences — Life Sciences
Natural Sciences
Biology
Natural Sciences — Life Sciences
Natural Sciences
subject_facet Biology
Natural Sciences — Life Sciences
Natural Sciences
title Instrumental Quality Attributes of Alaska Pollock Derived Surimi Gels with Sweet Potato Starch
title_auth Instrumental Quality Attributes of Alaska Pollock Derived Surimi Gels with Sweet Potato Starch
title_full Instrumental Quality Attributes of Alaska Pollock Derived Surimi Gels with Sweet Potato Starch
title_fullStr Instrumental Quality Attributes of Alaska Pollock Derived Surimi Gels with Sweet Potato Starch
title_full_unstemmed Instrumental Quality Attributes of Alaska Pollock Derived Surimi Gels with Sweet Potato Starch
title_short Instrumental Quality Attributes of Alaska Pollock Derived Surimi Gels with Sweet Potato Starch
title_sort instrumental quality attributes of alaska pollock derived surimi gels with sweet potato starch
topic Biology
Natural Sciences — Life Sciences
Natural Sciences
url https://digitalcommons.unl.edu/rurals/vol13/iss1/3