The properties of surimi and kamaboko gels from nine British species of fish
- 28 June 1990
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 25 (3), 281-294
- https://doi.org/10.1111/j.1365-2621.1990.tb01084.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Comparison of the properties of gels derived from cod surimi and from unwashed and once‐washed cod minceInternational Journal of Food Science & Technology, 1989
- EFFECTS OF WATER, OIL, EGG WHITE AND STARCH ON THE TEXTURE OF COD SURIMI GELS BY RESPONSE SURFACE METHODOLOGYJournal of Texture Studies, 1988
- Colour measurement of fish minces using hunter L, a, b valuesJournal of the Science of Food and Agriculture, 1985