Simultaneous heating, forming and extruding of surimi-based products
- 1 January 1989
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 9 (3) , 219-229
- https://doi.org/10.1016/0260-8774(89)90042-3
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Surimi: The “high tech” raw materials from minced fish fleshFood Reviews International, 1986
- Final Strengths and Rheological Changes During Processing of Thermally Induced Fish Muscle GelsJournal of Rheology, 1983
- Hydrogen and other polar bondings in fish flesh gel and setting gel.NIPPON SUISAN GAKKAISHI, 1982
- PIPE TRANSPORTATION OF MINCED FISH PASTEJournal of Food Science, 1980
- THERMAL CONDUCTIVITY OF LIQUID FOODS—A REVIEWJournal of Food Process Engineering, 1978
- Studies on the Action of Phosphates on “Kamaboko” and Fish Sausage Products-VNIPPON SUISAN GAKKAISHI, 1959