Viscous properties of salmon surimi paste-Reference-Cited by-同舟云学术

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Viscous properties of salmon surimi paste

Published:1997-12 Issue:4 Volume:34 Page:441-452
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bouraoui M.M.,Fichtali J.,Pinder K.L.,Nakai S.,Bowen B.D.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Parameters affecting viscosity as a quality control for frozen fish;Borderias;Marine Fisheries Review,1985

2. In situ investigation of protein structure in Pacific whiting surimi and gels using Raman spectroscopy;Bouraoui;Food Research International,1997

3. Surimi-based product development and viscous properties of surimi paste;Bouraoui,1995

4. Viscosity and consistency;Bourne,1982

5. Comparison of thermostability of red hake and Alaska pollock surimi during processing;Douglas-Schwartz;Journal of Food Science,1988

Cited by 3 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. Seafood Proteins and Surimi;Applied Food Protein Chemistry;2015-01-16

2. Antimicrobial activity of Chinese bayberry extract for the preservation of surimi;Journal of the Science of Food and Agriculture;2012-03-14

3. Rheological and Biochemical Characterization of Salmon Myosin as Affected by Constant Heating Rate;Journal of Food Science;2011-03

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