Roles of endogenous enzymes in surimi gelation
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference82 articles.
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3. Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White;Hamann;J. Food Sci.,1990
4. Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White;Hamann;J. Food Sci.,1990
5. Effects of Heat-stable Alkaline Protease Activity of Atlantic Menhaden (Brevoorti tyrannus) on Surimi Gels;Boye;J. Food Sci.,1988
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