Gel properties of croaker–mackerel surimi blend
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
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4. Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi;Foods;2024-02-10
5. Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (Auxis thazard) Surimi;Foods;2023-10-18
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