Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.00825.x/fullpdf
Reference36 articles.
1. Influence of texture ofsuwari gels onkamaboko gels made from sardine (Sardina pilchardus) surimi
2. Roles of endogenous enzymes in surimi gelation
3. Identification of 170k Component which Appears in the Setting Process of Surimi Gel
4. Comparison of Reactivity of Transglutaminase to Various Fish Actomyosins.
5. Differences in Gelation Characteristics of Natural Actomyosin from Two Species of Bigeye Snapper, Priacanthus tayenus and Priacanthus macracanthus
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