Gel Forming Characteristics of Frozen Surimi from Chum Salmon in the Presence of Protease Inhibitors
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb06261.x/fullpdf
Reference28 articles.
1. DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION
2. Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White
3. NONDISULFIDE COVALENT CROSS-LINKING OF MYOSIN HEAVY CHAIN IN "SETTING" OF ALASKA POLLOCK AND ATLANTIC CROAKER SURIMI
4. Effect of temerature on the rate for the setting of meat pastes from Alaska pollack, white croaker and tilapia.
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