The properties of surimi and kamaboko gels from nine British species of fish
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb01084.x/fullpdf
Reference14 articles.
1. Apparent losses in lipid recovery from tissue homogenates;Hanson;The Biochemical Journal,1963
2. Comparison of properties of gels derived from cod surimi and from unwashed and once-washed cod mince;Hastings;International Journal of Food Science and Technology,1989
3. A study of the effects of water, oil, egg white and starch on the texture of cod surimi gels by response surface methodology;Hastings;Journal of Texture Studies,1989
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