Comparison of the properties of gels derived from cod surimi and from unwashed and once-washed cod mince-Reference-Cited by-同舟云学术

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Comparison of the properties of gels derived from cod surimi and from unwashed and once-washed cod mince

Published:2007-06-28 Issue:1 Volume:24 Page:93-102
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

HASTINGS R. J.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb00622.x/fullpdf

Reference7 articles.

1. Physical properties of kamaboko made from Nama-surimi and Otoshimi;Iso;Bulletin of the Japanese Society of Scientific Fisheries,1985

2. Lee , C.M. 1984 Surimi process technology Food Technology 69 80

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4. Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein;Carbohydrate Polymers;2016-10

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