EFFECT OF KIAM WOOD EXTRACT AS INFLUENCED BY pH DURING OXYGENATION ON MACKEREL SURIMI GEL
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2010.00403.x/fullpdf
Reference35 articles.
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3. Effect of oxidized tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes;BALANGE;Food Hydrocolloid.,2009c
4. Transglutaminase-mediated setting in bigeye snapper surimi;BENJAKUL;Food Res.,2003
5. Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and porcine plasma protein;BENJAKUL;J. Food Qual.,2001
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