A novel and simple non-thermal procedure for preparing...

Food Chemistry 2020 / 08 Vol. 321

A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase

Omura, Futo, Takahashi, Kigen, Okazaki, Emiko, Osako, Kazufumi
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Volume:
321
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126722
Date:
August, 2020
File:
PDF, 711 KB
2020
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