The quality of Surimi from different species of freshwater fish (Clarias gariepinus, Pangasius hypothalamus, Channa striata and Oreochromis niloticus)-Reference-Cited by-同舟云学术

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The quality of Surimi from different species of freshwater fish (Clarias gariepinus, Pangasius hypothalamus, Channa striata and Oreochromis niloticus)

Published:2023 Issue: Volume: Page:
ISSN:0094-243X
Container-title:THE PROCEEDING OF THE 1ST INTERNATIONAL CONFERENCE OF CHEMICAL SCIENCE, ENGINEERING AND TECHNOLOGY
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Author:

Ibrahim Roshita,Ali Norsyifatul Amiza,Mazidi Mazlin Nur Iman Hasnoel,Lani Mohd Nizam

Publisher

AIP Publishing

Link

http://aip.scitation.org/doi/pdf/10.1063/5.0115127

Reference20 articles.

1. A. Majumder, S. Chowdhury, K. C. Dora, S. Nath and K. Mondol. Physico-chemical properties and proximate composition of surimi powder from Tilapia (Oreochromis mossambicus). Journal of Agricultural Engineering and Food Technology. 4 (1) 37–41 (2017).

2. B. E. Altun and Z. Yildiz. Surimi Processing Technology. Acta Biologica Turcica. 31 (4). 203–204 (2018).

3. A. Chakraborty. Preparation of surimi from Tilapia (Oreochromis niloticus) and its preservation in frozen storage. 2 (2002).

4. K. E. Spencer and M. A. Tung. Surimi processing from fatty fish. Seafoods: Chemistry, Processing Technology and Quality. 288–319 (1994).

5. R. W. Hill. Animal Physiology. Just The Facts101. 3rd ed. (2016).

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