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Volumn 10, Issue 4, 2004, Pages 223-232

Effect of kappa-carrageenan on the gelation of horse mackerel (T. murphyi) raw paste surimi-type

Author keywords

carrageenan; Gelation; Horse mackerel; Surimi; Texture

Indexed keywords

FOOD PROCESSING; FOOD STORAGE; HEAT TREATMENT; MEATS; MIXTURES; PHASE SEPARATION; POLYSACCHARIDES; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; SODIUM CHLORIDE; SOLUBILITY; TEXTURES;

EID: 4344627495     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013204045884     Document Type: Article
Times cited : (37)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.