Effects of Added Egg White or Whey Protein Concentrate on Thermal Transitions in Rigidity of Croaker Surimi

✍ Scribed by J. C. BURGARELLA; T.C. LANIER; D. D. HAMANN

• Book ID: 108810897
• Publisher: Institute of Food Technologists
• Year: 1985
• Tongue: English
• Weight: 745 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1985.tb10540.x