Temperature dependency of compression properties of fish-meat gel as affected by added starch

Journal of Food Science

Volumn 64, Issue 6, 1999, Pages 1048-1051

  Kong, C S ^a   Ogawa, H ^a   Iso, N ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Compression modulus; Packing effect; Surimi; Three element model

Indexed keywords

EID: 0033372732     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb12279.x     Document Type: Article

References (13)

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