Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species
Author:
Funder
Pukyong National University
Publisher
The Korean Society of Fisheries and Aquatic Science
Subject
Molecular Biology,Aquatic Science,Biochemistry,Oceanography
Link
http://www.e-fas.org/download/download_pdf?doi=10.47853/FAS.2023.e12
Reference44 articles.
1. Quality characteristics by grade of commercial frozen surimi;Ahn;Korean J Fish Aquat Sci.,2019
2. Physical, sensorial and chemical characteristics of simulated chips of cassava (Manihot esculenta Crantz): rice (Oryza sativa L.) mix;Ahza;Procedia Food Sci.,2015
3. Oil uptake by potato chips or French fries: a review;Arslan;Eur J Lipid Sci Technol.,2018
4. Natural food additives and preservatives for fish-paste products: a review of the past, present, and future states of research;Bashir;J Food Qual.,2017
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