Effect of pH-Shift Processing and Surimi Processing on Atlantic Croaker (Micropogonias undulates) Muscle Proteins-Reference-Cited by-同舟云学术

Effect of pH-Shift Processing and Surimi Processing on Atlantic Croaker (Micropogonias undulates) Muscle Proteins

Published:2006-06 Issue:5 Volume:71 Page:C304-C312
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Kristinsson H. G.,Liang Y.

Publisher

Wiley

Subject

Food Science

Reference53 articles.

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3. Acid-Aided Protein Recovery from Enzyme-rich Pacific Whiting

4. M Davenport, and HG Kristinsson . 2003 . Low and high pH treatments induce a molten globular structure in myosin which improves its gelation properties [abstract]. In: IFT, Chicago, Ill.: p42 -9 Abstract.

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