Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes

✍ Scribed by Amjad Khansaheb Balange; Soottawat Benjakul

• Book ID: 113627754
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 583 KB
• Volume: 23
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2009.01.007