Evaluation of functional properties of fish muscle protein for subsequent use in food systems
Project number:
1977-017
Project Status:
Completed
Budget expenditure:
$0.00
Organisation:
Western Sydney University Parramatta
Project start/end date:
28 Dec 1980
-
31 Dec 1980
Contact:
FRDC
TAGS
1. Study functional properties of fish muscle protein, including emulsification, gelling and binding
2. investigate factors affecting conditions under which these function props could be used in food systems
3. appn of these props to food systems incl non-fish
