IMPROVEMENT OF PHYSICAL PROPERTIES OF BLACK TIGER SHRIMP (PENAEUS MONODON) MEAT GEL INDUCED BY HIGH PRESSURE AND HEAT TREATMENT
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2010.00428.x/fullpdf
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4. Effect of microbial transglutaminase on the quality of frozen surimi made from various kinds of fish species;ASAGAMI;Fish. Sci.,1995
5. Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration;ASHIE;Food Res. Int.,1996
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