Comparison of Gelation Mechanism of Surimi between Heat and Pressure Treatment by Using Rheological and NMR Relaxation Measurements

✍ Scribed by M.U. Ahmad; Y. Tashiro; S. Matsukawa; H. Ogawa

• Book ID: 108825557
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 191 KB
• Volume: 69
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2004.tb09935.x