Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.864675
Reference33 articles.
1. FAO. The State of World Fisheries and Aquaculture; Food and Agriculture Organization of the United Nations: Rome, 2012; 3–147.
2. Anonymous.China Fisheries Yearbook; China Agricultural Press: Beijing, 2011; 224 pp.
3. Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi
4. Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate
5. Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus
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