Gel Forming Characteristics of Frozen Surimi from Chum...

Journal of Food Science 1995 Vol. 60; Iss. 5

Gel Forming Characteristics of Frozen Surimi from Chum Salmon in the Presence of Protease Inhibitors

HIROKI SAEKI, ZENSUKE ISEYA, SATOSHI SUGIURA, NOBUO SEKI
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Volume:
60
Year:
1995
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1995.tb06261.x
File:
PDF, 642 KB
english, 1995
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