Physico-chemical and Sensory Characteristics of Chicken Breast Surimi with Washing and the Addition of Sodium Chloride-Reference-Cited by-同舟云学术

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Physico-chemical and Sensory Characteristics of Chicken Breast Surimi with Washing and the Addition of Sodium Chloride

Published:2007-06-30 Issue:2 Volume:27 Page:142-149
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Ha Kyung-Hee,Jin Sang-Keun,Kim Il-Suk,Ko Byung-Soon,Yang Mi-Ra,Choi Yeung-Joon

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO200724737446646.pdf

Reference30 articles.

1. Factors Affecting the Gel Properties of Surimi.

2. Acid-Aided Protein Recovery from Enzyme-rich Pacific Whiting

3. Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken Meat

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage;Korean Journal for Food Science of Animal Resources;2014-02-28

2. Alternatives for Efficient and Sustainable Production of Surimi: A Review;Comprehensive Reviews in Food Science and Food Safety;2009-10

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