Gelling characteristics of surimi from yellow stripe trevally (Selaroides leptolepis)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Reference32 articles.
1. Roles of endogenous enzymes in surimi gelation
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3. Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes
4. Transglutaminase-mediated setting in bigeye snapper Surimi
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