✦ LIBER ✦

Effect of reducing agents on physicochemical properties and gel-forming ability of surimi produced from frozen fish

✍ Scribed by Soottawat Benjakul; Chutima Thongkaew; Wonnop Visessanguan

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The effect of whitening agents on the ge

✍ Soottawat Benjakul; Wonnop Visessanguan; Yuwathida Kwalumtharn 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 275 KB

Effect of Freezing and Frozen Storage of

✍ D.N. SCOTT; R.W. PORTER; G. KUDO; R. MILLER; B. KOURY 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 907 KB

Physicochemical properties, gel-forming

✍ Manat Chaijan; Soottawat Benjakul; Wonnop Visessanguan; Cameron Faustman 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 290 KB

Cryoprotective effects of shrimp head pr

✍ Yaowalux RUTTANAPORNVAREESAKUL; Kingduean SOMJIT; Akinori OTSUKA; Kenji HARA; Ki 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 175 KB

Effects of Rigor Mortis on Gel-forming P

✍ JAE W. PARK; REINO W. KORHONEN; TYRE C. LANIER 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 452 KB

Effects of Freeze-Thaw Abuse on the Visc

✍ B. Y. KIM; D. D. HAMANN; T. C. LANIER; M. C. WU 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 778 KB