Development of a Frankfurter Analog From Red Hake Surimi
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13391.x/fullpdf
Reference15 articles.
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Microbiological and Physicochemical Quality Changes in Frankfurters Made from Jumbo Squid (D osidicus gigas ) Mantle Muscle in the Presence and Absence of a Natural Antimicrobial Agent;Journal of Food Safety;2015-04-21
2. Jumbo squid (Dosidicus gigas) mantle muscle gelled-emulsified type product: formulation, processing and physicochemical characteristics;International Journal of Food Science & Technology;2009-08
3. Northern Squawfish (PtychocheHus Oregonensis) for Surimi Production;Journal of Food Science;1995-11
4. Incorporation of sardine surimi in Bologna sausage containing different fat levels;Meat Science;1994-01
5. Effects of levels of fat, surimi from sardine (Sardina pilchardus) and heat processing on thermal gelation of meat batters;Journal of the Science of Food and Agriculture;1993
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