The effects of salt concentration on the internal macrostructure and texture of walleye pollack surimi gel

International Journal of Food Science and Technology

Volumn 41, Issue 4, 2006, Pages 459-463

  Kubota, Satoshi ^a,b   Tamura, Yoshiko ^a   Matsui, Takeshi ^a   Morioka, Katsuji ^a   Itoh, Yoshiaki ^a  

^a KOCHI UNIVERSITY   (Japan)

^b KOCHI MEDICAL SCHOOL   (Japan)

Author keywords

Breaking strength; Electron microscopy; Elongation; Gel strength; Network structure; Porous structure; Variable pressure scanning electron microscope

Indexed keywords

POLLACHIUS POLLACHIUS; STIZOSTEDION VITREUM;

EID: 33644927816     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01083.x     Document Type: Review

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