EDP Sciences logo
Web of Conferences logo
Search
Menu
All issues Volume 147 (2020) E3S Web Conf., 147 (2020) 03026 References
Open Access
Issue
E3S Web Conf.
Volume 147, 2020
The 3rd International Symposium on Marine and Fisheries Research (3rd ISMFR)
Article Number 03026
Number of page(s) 8
Section Fish Processing Technology
DOI https://doi.org/10.1051/e3sconf/202014703026
Published online 10 February 2020
  1. AOAC. Official methods of analysis. 15th Ed. (AOAC Inc. Arlington, Vigrinia, 2005). [Google Scholar]
  2. Arbuckle, W.S. Ice Cream (The AVI Publishing Company Inc., Wesport, Connecticut, 1981). [Google Scholar]
  3. Cahyadi, W. Analysis and Health Aspects of Food Additives (Earth Literacy, Jakarta, 2005). [Google Scholar]
  4. Campbell, J.R. and Marshall, R.T. The Science of Providing Milk for Men (Mc. GrawHill Book Co., Inc., New York, 1975). [Google Scholar]
  5. Clarke C. The Science of Ice Cream (London (UK), The Royal Society of Chemistry, 2004). [Google Scholar]
  6. Dahlberg, P.H.A. J. Food Science 4 (4), 335-347 (2005) [Google Scholar]
  7. Eckles, E.H, Combs, W.B and Macy, H. Milk and Milk Products (Tata Mc. Graw-Hill Publishing Co., Ltd., Bombay, 1984). [Google Scholar]
  8. Glicksman, M. Gum Technology in Food Industry (Academic Press, New York, 1969). [Google Scholar]
  9. Glicksman, M. Food Hydrocolloids I (CRC Press Inc., Boca Raton Florida, 1983a). [Google Scholar]
  10. Glicksman, M. Food Hydrocolloids II (CRC Press Inc., Boca Raton Florida, 1983b). [Google Scholar]
  11. Hartatie SH. GAMMA 7 (1), 20–26 (2011). [Google Scholar]
  12. Imeson, A. Gelatin. In A. Imeson (Eds.) Thickening and Gelling Agents for Food. (Chapman and Hall, New York, 1992). [CrossRef] [Google Scholar]
  13. Kim, S. and Mendis, E. Food Research International 39, 383–393 (2006). [CrossRef] [Google Scholar]
  14. Marshall, R.T. and W.S. Arbuckle. Ice Cream (Chapman and Hall, New York, 2000). [Google Scholar]
  15. Murtaza, M.A, Mueen, U.D, Huma, N., Shabbir, M.A, and Mahmood, S. International Journal of Agriculture and Biology 6 (1): 65-67 (2004). [Google Scholar]
  16. Nelson, J.A. and Trout, G.M. Judging Diary Products (The Olsen Publishing Company, Wisconsin, 1951). [Google Scholar]
  17. Regand, A. and Goff, H. D. J. Dairy Sci. 85: 2722-2732 (2002). [Google Scholar]
  18. Rustad, T. Electronic Journal of Environmental, Agricultural and Food Chemistry 2, 458–463 (2003). [Google Scholar]
  19. Soekarto, T. Organoleptic Assessment for the Food and Agricultural Products Industry (Bharata, Yogyakarta, 1981) [Google Scholar]
  20. Stainsby, G. The Physical Chemistry of Gelatin in Solution. In A.G. Ward and A. Courts (Ed.) The Science and Technology of Gelatin (Academic Press, New York, 1977). [Google Scholar]
  21. Swaisgood, H.E. Characteristic of Edible Fluids of Animal Origin: Milk. In O.R Fennema (Ed). Principles of Food Chemistry (Marcell Dekker, Inc., New York. P.791-825, 1985) [Google Scholar]
  22. Wasswa, J., Tang, J. and Gu, X. Food Reviews International 23, 159–174 (2007). [CrossRef] [Google Scholar]
  23. Zahro C and Nisa FC. Jurnal Pangan dan Agroindustri 3 (4), 1481-1491 (2015). [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.