Gel-forming properties of surimi produced from bigeye snapper,Priacanthus tayenus andP macracanthus, stored in ice-Reference-Cited by-同舟云学术

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Gel-forming properties of surimi produced from bigeye snapper,Priacanthus tayenus andP macracanthus, stored in ice

Published:2002 Issue:13 Volume:82 Page:1442-1451
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Benjakul Soottawat,Visessanguan Wonnop,Riebroy Siriporn,Ishizaki Shoichiro,Tanaka Munihiko

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference39 articles.

1. and Manufacturing of surimi from light muscle fish, in Surimi and Surimi Seafood, Ed by Marcel Dekker, New York, pp 23-58 (2000).

2. Northern Squawfish (PtychocheHus Oregonensis) for Surimi Production

3. Strength of Gels Prepared from Washed and Unwashed Minces of Hoki (Macruronus novaezelandiae) Stored in Ice

4. Roles of endogenous enzymes in surimi gelation

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