Gelation of beef heart surimi as affected by antioxidants

Journal of Food Science

Volumn 61, Issue 4, 1996, Pages 707-711

  Srinivasan, Subramanian ^a   Xiong, Youling L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

beef heart surimi; gelation; lipid; oxidation; protein

Indexed keywords

EID: 0029739750     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb12186.x     Document Type: Article

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