Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference37 articles.
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4. Comparison of the formaldehyde content found in boiled and raw mince of frozen saithe using different analytical methods;Bechmann;LWT – Food Science and Technology,1998
5. Improvement of gelling properties of lizardfish mince as influenced by microbial transglutaminase and fish freshness;Benjakul;Journal of Food Science,2008
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