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Effect of Squid Melanin-Free Ink and Pre-Emulsification on Properties and Stability of Surimi Gel Fortified with Seabass Oil during Refrigerated Storage
Sae-Leaw, Thanasak, Buamard, Natchaphol, Vate, Naveen Kumar, Benjakul, SoottawatJournal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850.2018.1508533
Date:
August, 2018
File:
PDF, 2.22 MB
2018