Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-1056-1.pdf
Reference60 articles.
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4. Antonomanolaki RE, Vareltzis KP, Georgakis SA, Kaldrymidou E (1999) Thermal gelation properties of surimi-like material made from sheep meat. Meat Sci 52:429–435
5. AOAC (1995) Association of official analytical chemists, 16th ed. Washington, DC
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