Incorporation of minced trout (Oncorhynchus mykiss) into egg-based noodles

Journal article

Dewi SETIADY, MENGSHI MENGSHI LIN, Frank YOUNCE and Barbara A RASCO

Journal of food processing and preservation, Vol.31(4), pp.480-491

2007

Handle:

https://hdl.handle.net/2376/103412

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

Egg and egg product industries

Cereal and baking product industries

8 Record Views

Title: Incorporation of minced trout (Oncorhynchus mykiss) into egg-based noodles
Creators: Dewi SETIADY - Department of Food Science and Human Nutrition Washington State University PO Box 646376, Pullman, WA 99164-6376, United States
MENGSHI MENGSHI LIN - Food Science Program University of Missouri 256 William Stringer Wing, Columbia, MO 65211, United States
Frank YOUNCE - Department of Food Science and Human Nutrition Washington State University PO Box 646376, Pullman, WA 99164-6376, United States
Barbara A RASCO - Department of Food Science and Human Nutrition Washington State University PO Box 646376, Pullman, WA 99164-6376, United States
Publication Details: Journal of food processing and preservation, Vol.31(4), pp.480-491
Academic Unit: Food Science, School of
Publisher: Blackwell Publishing; Oxford
Identifiers: 99900546636801842
Language: English
Resource Type: Journal article