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Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish productsD. J. B. DA PONTE; J. P. ROOZEN; W. PILNIK · 1987
Effects of different types of carrageenans and carboxymethyl celluloses on the stability of frozen stored minced fillets of codD. J. B. DA PONTE; J. M. HERFST; J. P. ROOZEN; W. PILNIK · 1985
Effects of additions, irradiation and heating on the activity of Trimethylamine oxide-ase in frozen stored minced fillets of whitingD. J. B. DA PONTE; J. P. ROOZEN; W. PILNIK · 1986