Effect of Cryoprotectants on the Physico-chemical Characteristics of Chicken Breast Surimi Manufactured by pH Adjustment during Freezing Storage-Reference-Cited by-同舟云学术

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Effect of Cryoprotectants on the Physico-chemical Characteristics of Chicken Breast Surimi Manufactured by pH Adjustment during Freezing Storage

Published:2007-09-30 Issue:3 Volume:27 Page:267-276
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:

Jin Sang-Keun,Kim Il-Suk,Kim Su-Jung,Jeong Ki-Jong,Lee Jae-Ryong,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/JAKO200735836659489.pdf

Reference32 articles.

1. Factors Affecting the Gel Properties of Surimi.

2. Concentration Effects in Myoglobin-Catalyzed Peroxidation of Linoleate

3. Decoloration and Gel-forming Ability of Horse Mackerel Mince by Air-flotation Washing

Cited by 1 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. Effect of Substitution of Chicken Breast for Alaska Pollack on Physico-chemical Characteristics and Quality in Surimi-like Materials Contained Different Cryoprotectants;Korean Journal for Food Science of Animal Resources;2011-04-30

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