EFFECT OF FREEZING AND FROZEN STORAGE OF ALASKA POLLOCK ON THE CHEMICAL AND GEL-FORMING PROPERTIES OF SURIMI

被引：33

作者：

SCOTT, DN ^{[1
]}

PORTER, RW ^{[1
]}

KUDO, G ^{[1
]}

MILLER, R ^{[1
]}

KOURY, B ^{[1
]}

机构：

[1] NOAA,NATL MARINE FISHERIES SERV,NW & ALASKA FISHERIES CTR,DIV UTILIZAT RES,SEATTLE,WA 98112

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07704.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：353 / 358

页数：6

共 37 条

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[3]

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[4]

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[6]

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[7] PROPERTIES OF KAMABOKO MADE FROM RED HAKE (UROPHYCIS-CHUSS) FILLETS, MINCE, OR SURIMI [J].

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[9]

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[10] NEW APPROACH TO IMPROVE THE QUALITY OF MINCED FISH PRODUCTS FROM FREEZE-THAWED COD AND MACKEREL [J].

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