Gelation of Surimi by High Hydrostatic Pressure
- 1 May 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (3) , 523-524
- https://doi.org/10.1111/j.1365-2621.1994.tb05553.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Factors Influencing Texturization of Sarcoplasmic Protein of Fish by High Pressure Treatment.NIPPON SUISAN GAKKAISHI, 1992
- High pressure technology in the food industryTrends in Food Science & Technology, 1990
- Gelation of salted paste of Alaska pollack by high hydrostatic pressure and change in myofibrillar protein in it.NIPPON SUISAN GAKKAISHI, 1990
- Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two SpeciesJournal of Food Science, 1986