Carbonated water as a novel washing medium for mackerel (Auxis thazard) surimi production
Author:
Funder
Walailak University Fund
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2862-7/fulltext.html
Reference36 articles.
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4. Benjakul S, Visessanguan W, Ishizaki S, Tanaka M (2001) Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. J Food Sci 66:1311–1318
5. Benjakul S, Visessanguan W, Thongkaew C, Tanaka M (2005) Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand. Food Hydrocoll 19:197–207
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