Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein Concentration

✍ Scribed by Y.K. Luo; R. Kuwahara; M. Kaneniwa; Y. Murata; M. Yokoyama

• Book ID: 108823160
• Publisher: Institute of Food Technologists
• Year: 2001
• Tongue: English
• Weight: 164 KB
• Volume: 66
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2001.tb04600.x