Gel Strength Development During Heating of Surimi in Combination with Egg White or Whey Protein Concentrate

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

• Book ID: 108810898
• Publisher: Institute of Food Technologists
• Year: 1985
• Tongue: English
• Weight: 363 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1985.tb10541.x