Chemical and functional properties of oxidatively modified beef heart surimi stored at 2 °C

Journal of Food Science

Volumn 65, Issue 3, 2000, Pages 428-433

  Parkington, J K ^a   Xiong, Y L ^a   Blanchard, S P ^d   Xiong, S ^a   Wang, B ^a   Srinivasan, S ^b   Froning, G W ^c  

^a UNIVERSITY OF KENTUCKY   (United States)

^b Cultor Food Science Inc   (United States)

^c UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^d NONE

Author keywords

Antioxidant; Beef heart; Emulsification; Gelation; Surimi

Indexed keywords

EID: 0034053645     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb16021.x     Document Type: Article

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