Quality of Kamaboko Gels from Walleye Pollack Frozen Surimis of Different Grades on Applying Additive Containing TGase.-Reference-Cited by-同舟云学术

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Quality of Kamaboko Gels from Walleye Pollack Frozen Surimis of Different Grades on Applying Additive Containing TGase.

Published:1996 Issue:3 Volume:62 Page:439-445
ISSN:1349-998X
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NIPPON SUISAN GAKKAISHI

Author:

Abe Yoichi,Yasunaga Kousaku,Kitakami Seiichi,Murakami Yuriko,Ota Takao,Arai Ken-ichi

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Cited by 11 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. Textural Characteristics of Japanese Foods;Textural Characteristics of World Foods;2020-01-03

2. Effects of Freeze-Thaw Cycles on Gel-Forming Ability and Protein Denaturation in Alaska Pollock Frozen Surimi;Journal of Food Quality;2019-07-07

3. Evaluation of the quality of frozen surimi using suwari reaction speed and activation energy;CyTA - Journal of Food;2018-01

4. Optimum processing conditions for slowly heated surimi seafood using protease-laden Pacific whiting surimi;LWT - Food Science and Technology;2015-09

5. Thermal denaturation profiles of catfish and tilapia myofibrils as affected by pH for heating;Fisheries Science;2011-12-21

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