The effect of whitening agents on the gel-forming ability and whiteness of surimi
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.00843.x/fullpdf
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1. Differential scanning calorimetric studies on thermal behaviors of myofibrillar proteins.
2. Comparison of Reactivity of Transglutaminase to Various Fish Actomyosins.
3. Thermal Denaturation of Hake (Merluccius hubbsi) Myofibrillar Proteins. A Differential Scanning Calorimetric and Electrophoretic Study
4. Thermal Denaturation in Fish Muscle Proteins During Gelling: Effect of Spawning Condition
5. Transglutaminase-mediated setting in bigeye snapper Surimi
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