Physical properties of kamaboko made from nama-surimi and otoshimi.-Reference-Cited by-同舟云学术

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Physical properties of kamaboko made from nama-surimi and otoshimi.

Published:1985 Issue:9 Volume:51 Page:1495-1499
ISSN:1349-998X
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NIPPON SUISAN GAKKAISHI

Author:

ISO Naomichi,MIZUNO Haruo,SAITO Takahide,LIN Chin Yang,FUJITA Takao,NAGAHISA Eizoh,WANG Zao

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of the properties of gels derived from cod surimi and from unwashed and once-washed cod mince;International Journal of Food Science & Technology;2007-06-28

2. The effectiveness of a new physical property evaluation method of kamaboko which applied the principal component analysis to the puncture and stress relaxation tests;Fisheries Science;2006-04

3. Gel Properties of Surimi from Various Fish Species as Affected by Moisture Content;Journal of Food Science;1997-01

4. Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during Processing;Journal of Food Science;1988-09

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