New developments in manufacturing of surimi and surimi seafood

Food Reviews International

Volumn 13, Issue 4, 1997, Pages 577-610

  Park, Jae W ^a   Lin, Tein M ^b   Yongsawatdigul, Jirawat ^c  

^a Oregon Stt Univ Seafood Laboratory   (United States)

^b UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^c NONE

Author keywords

[No Author keywords available]

Indexed keywords

HYDRAULICS; HYDROSTATIC PRESSURE; IONIC STRENGTH; MEATS; PROTEINS; TUNGSTEN; WATER QUALITY;

CRYO PROTECTIONS; HIGH HYDROSTATIC PRESSURE; MANUFACTURING TECHNOLOGIES; MYOFIBRILLAR PROTEINS; SURIMI GELS; WASHING CYCLE;

MANUFACTURE;

EID: 0031328830     PISSN: 87559129     EISSN: None     Source Type: Journal    
DOI: 10.1080/87559129709541141     Document Type: Review

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