Factors Affecting the Gel Properties of Surimi
- 1 May 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (3) , 965-966
- https://doi.org/10.1111/j.1365-2621.1988.tb08997.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Observations on the Functional Properties of U.S. Land‐Processed SurimiJournal of Food Science, 1987
- Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two SpeciesJournal of Food Science, 1986
- FISH AND KRILL PROTEIN: Processing TechnologyPublished by Springer Nature ,1981