The effects of cryoprotectants and storage time on the rheological and structural properties of surimi from three freshwater species of fish

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dc.contributor.authorPawlinsky, Twylla K.en_US
dc.date.accessioned2013-03-05T20:56:30Z
dc.date.available2013-03-05T20:56:30Z
dc.date.issued1991en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentix, 103 [i.e. 128] leaves :en_US
dc.identifierocm72814388en_US
dc.identifier.urihttp://hdl.handle.net/1993/17339
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe effects of cryoprotectants and storage time on the rheological and structural properties of surimi from three freshwater species of fishen_US
dc.typemaster thesisen_US
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