Gim ( <i>Porphyra yezoensis</i> ) Flakes for Decreased Sodium Content of Fried Surimi Fish Cake-Reference-Cited by-同舟云学术

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Gim ( Porphyra yezoensis ) Flakes for Decreased Sodium Content of Fried Surimi Fish Cake

Published:2024-07-02 Issue:6 Volume:33 Page:432-442
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Supawong Supattra¹,Park Jae W.²,Park Joodong³^ORCID

Affiliation:

1. Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani, Thailand

2. OSU Seafood Research & Education Center, Oregon State University, Astoria, Oregon, USA

3. GURU Partners. Ltd, Seogwipo-si, Republic of Korea

Funder

Center of Excellence in Food Science and Innovation, Faculty of Science and Technology, Thammasat University

OSU Surimi School, Astoria, OR

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2024.2371806

Reference33 articles.

1. Phenolic content and antioxidant activity of mushroom extracts from Bosnian market;Alispahić A;Glas hem tehnol Bosne Herceg,2015

2. AOAC. 2000. Official methods of analysis of the AOAC International. 17th ed. Gaithersburg (MD): Association of Official Analytical Chemists.

3. Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters

4. Dietary fibres move into meat processing;Backers T;Fleischwirtschaft,1998

5. [30] Microsomal lipid peroxidation

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