Surimi from fillet frames of channel catfish

Journal of Food Science

Volumn 61, Issue 2, 1996, Pages 428-432

  Kim, J M ^a,b   Liu, C H ^a,c   Eun, J B ^a,d   Park, J W ^e   Oshimi, R ^f   Hayashi, K ^f   Ott, B ^g   Aramaki, T ^f   Sekine, M ^f   Horikita, Y ^f   Fujimoto, K ^h   Aikawa, T ^h   Welch, L ⁱ   Long, R ^j  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b Daerim America Inc   (United States)

^c Protein Technologies International   (United States)

^d Chonnam National University   (South Korea)

^e OREGON STATE UNIVERSITY   (United States)

^f Taiyo Fishery Co Ltd   (Japan)

^g Top Trans ocean Products Inc   (United States)

^h NIPPON SUISAN KAISHA LTD   (Japan)

ⁱ Unisea Foods Inc   (United States)

^j Tyson Seafood Group   (United States)

more..

Author keywords

Catfish; Color; Fillet frames; Surimi; Texture

Indexed keywords

EID: 0007380695     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb14209.x     Document Type: Article

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