Surimi Gel Colors as Affected by Moisture Content and Physical Conditions
- 1 January 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (1) , 15-18
- https://doi.org/10.1111/j.1365-2621.1995.tb05596.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Functional Protein Additives in Surimi GelsJournal of Food Science, 1994
- Protease Inhibitors Affect Physical Properties of Arrowtooth Flounder and Walleye Pollock SurimiJournal of Food Science, 1993
- Color Stability of Rainbow Trout Fillets during Frozen StorageJournal of Food Science, 1991
- Effect of Frozen Storage and Other Processing Factors on the Quality of SurimiJournal of Food Science, 1990