Mechanisms of fish muscle gelation
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference79 articles.
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2. Roles of constituent proteins in gel properties of cooked meat gels;Akahane;Bull. Japan. Soc. Sci. Fish,1984
3. Effect of setting incubation on the water-holding capacity of salt-ground fish meat and its heated gel;Akahane;Nippon Suisan Gakkaishi,1990
4. Stabilization of protein structure by sugars;Arakawa;Biochem.,1982
5. Functionality of muscle proteins in gelation mechanisms of structured meat products;Asghar;CRC Crit. Rev. Food Sci. Nutr.,1985
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