Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein Concentration
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb04600.x/fullpdf
Reference30 articles.
1. Freeze Denaturation of Carp Myofibrils Compared with Thermal Denaturation
2. Surimi-Based Imitation Crab Characteristics Affected by Heating Method and End Point Temperature
3. Viscosity and emulsifying ability of fish and chicken muscle protein
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