EFFECT OF SURIMI CONTAINING SPENT LAYING HEN BREAST ON THE QUALITY OF CRAB ANALOGUE
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2008.00302.x/fullpdf
Reference21 articles.
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4. SCOPE OF WARMED-OVER FLAVOR AND ITS IMPORTANCE TO THE MEAT INDUSTRY
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1. Antioxidant, Liver Protective and Angiotensin I-converting Enzyme Inhibitory Activities of Old Laying Hen Hydrolysate in Crab Meat Analogue;Asian-Australasian Journal of Animal Sciences;2016-03-04
2. Rheological and Nuclear Magnetic Resonance Study on Heat-Induced Gel Properties of Spent-Hen Myofibrillar Protein Affected by Porcine Plasma Protein;Journal of Texture Studies;2014-04-14
3. Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material;CyTA - Journal of Food;2013-02
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