Effect of pH-shifting on the gel forming characteristics of salt-ground meat from walleye pollack
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Reference20 articles.
1. Studies on Jelly-strength of Kamaboko-II
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3. Functional properties of pH-shifted protein isolates from bigeye snapper (Priacanthus tayenus) head by-product;International Journal of Food Properties;2016-10-02
4. Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat;Fisheries Science;2011-04-09
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