Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken

Asian-Australasian Journal of Animal Sciences

Volumn 17, Issue 12, 2004, Pages 1758-1763

  Lee, Sung Ki ^a   Min, Byung Jin ^a,b  

^a Kangwon National University   (South Korea)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Mechanically Deboned Chicken Meat (MDCM); Modori; Setting Temperature; Setting Time; Surimi; Suwari

Indexed keywords

GALLUS GALLUS;

EID: 10044260781     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2004.1758     Document Type: Article

References (18)

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