Biochemical property and gel‐forming ability of surimi‐like material from goat meat-Reference-Cited by-同舟云学术

Biochemical property and gel‐forming ability of surimi‐like material from goat meat

Published:2020-08-30 Issue:2 Volume:56 Page:988-998
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Chaijan Manat¹^ORCID,Srirattanachot Kesinee¹,Panpipat Worawan¹^ORCID

Affiliation:

1. Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology Walailak University Thasala Nakhon Si Thammarat80161Thailand

Funder

Walailak University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14751

Reference38 articles.

1. Fatty acid composition of goat muscles and fat depots: a review

2. Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze–thaw cycles

3. Proteinase in Pacific Whiting Surimi Wash Water: Identification and Characterization

4. Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

5. Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate

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