Gelling properties of surimi as affected by the particle size of fish bone-Reference-Cited by-同舟云学术

Gelling properties of surimi as affected by the particle size of fish bone

Published:2014-10 Issue:2 Volume:58 Page:412-416
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Yin Tao,Reed Zachary H.,Park Jae W.

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science

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5. Properties of tilapia bone powder and its calcium bioavailability based on transglutaminase assay;Hemung;International Journal of Bioscience, Biochemistry and Bioinformatics,2013

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