Comparison of the properties of gels derived from cod surimi and from unwashed and once‐washed cod mince
- 31 January 1989
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 24 (1), 93-102
- https://doi.org/10.1111/j.1365-2621.1989.tb00622.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- RHEOLOGICAL AND CALORIMETRIC INVESTIGATIONS OF STARCH‐FISH PROTEIN SYSTEMS DURING THERMAL PROCESSING2,,3Journal of Texture Studies, 1985
- Physical properties of kamaboko made from nama-surimi and otoshimi.NIPPON SUISAN GAKKAISHI, 1985