Suitability of hybrid tilapia (Oreochromis niloticus × Oreochromis aureus) muscle for gel formation

International Journal of Food Science and Technology

Volumn 33, Issue 4, 1998, Pages 339-344

  Huang, Chen Huei ^a   Lai, Hong Thih ^a   Weng, Yih Ming ^a  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

Author keywords

Lipid oxidation; Protein gel; Rheological property; Surimi

Indexed keywords

EID: 0032282398     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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