The change of the rheological properties of surimi (minced fish-meat) by heating.

• 1 January 1984
• journal article
• Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
• Vol. 50  (6) , 1045-1049
• https://doi.org/10.2331/suisan.50.1045

Abstract

Keywords

• RHEOLOGICAL PROPERTIES
• SURIMI
• MINCED FISH
• FISH MEAT
• HEATING