Relation between ATP-ase activity and the main functional properties of surimi from Tilapia (Oreochromis niloticus) prepared with different stabilizers

Ana Puig; Luis Eduardo Díaz; Annamaria Filomena; Indira Sotelo

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

Home
Authors
Tracks
Papers

43064

Relation between ATP-ase activity and the main functional properties of surimi from Tilapia (Oreochromis niloticus) prepared with different stabilizers

Ana Puig ; Luis Eduardo Díaz ; Annamaria Filomena ; Indira Sotelo ¹

How to cite this paper?

To cite this paper use one of the standards below:

ABNT
ISO
APA
Vancouver

Ana Puig et al. Relation between ATP-ase activity and the main functional properties of surimi from Tilapia (Oreochromis niloticus) prepared with different stabilizers. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/relation-between-atp-ase-activity-and-the-main-functional-properties-of-surimi-f?lang=en>. Acesso em: 17 Out. 2026. Copy citation

Ana Puig, 2022, Relation between ATP-ase activity and the main functional properties of surimi from Tilapia (Oreochromis niloticus) prepared with different stabilizers. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/relation-between-atp-ase-activity-and-the-main-functional-properties-of-surimi-f?lang=en>. Copy citation

Ana Puig. (2022, May). Relation between ATP-ase activity and the main functional properties of surimi from Tilapia (Oreochromis niloticus) prepared with different stabilizers. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Ana Puig, Relation between ATP-ase activity and the main functional properties of surimi from Tilapia (Oreochromis niloticus) prepared with different stabilizers. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/relation-between-atp-ase-activity-and-the-main-functional-properties-of-surimi-f?lang=en Copy citation

Favorite this paper

Presentation Type

Pôster

Institutions

¹ Universidad de La Sabana Facultad Ingeniería

Track

Food Chemistry

How to cite this paper?

For more information, access the event website

Galoá { Software for Scientists

Full list of papers · All events

How to cite this proceedings?

This proceedings is identified by a DOI , for use in citations or bibliographic references. Attention: this is not a DOI for the paper and as such cannot be used in Lattes to identify a particular work.

Check the link "How to cite" in the paper's page, to see how to properly cite the paper