FACTORS AFFECTING THE GEL PROPERTIES OF SURIMI

[1] BABBITT JK, 1988, IN PRESS MAR FISH RE

[2] EFFECTS OF FREEZE-THAW ABUSE ON THE VISCOSITY AND GEL-FORMING PROPERTIES OF SURIMI FROM 2 SPECIES [J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (04) : 951 - &

[3] KUDO G, 1973, MAR FISH REV, V35, P10

[4] Lanier T. C., 1985, DEV METHODS QUALITY

[5] LANIER TC, 1986, FOOD TECHNOL-CHICAGO, V40, P107

[6] LEE CM, 1984, FOOD TECHNOL-CHICAGO, V38, P69

[7] Nie N.H., 1975, SPSS STATISTICAL PAC

[8] OBSERVATIONS ON THE FUNCTIONAL-PROPERTIES OF UNITED-STATES LAND-PROCESSED SURIMI [J]. JOURNAL OF FOOD SCIENCE, 1987, 52 (02) : 505 - &

[9] SOKAL RR, 1969, BIOMETRY

[10] Suzuki T., 1981, FISH KRILL PROTEIN P

[1] BABBITT JK, 1988, IN PRESS MAR FISH RE

[2] EFFECTS OF FREEZE-THAW ABUSE ON THE VISCOSITY AND GEL-FORMING PROPERTIES OF SURIMI FROM 2 SPECIES [J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (04) : 951 - &

[3] KUDO G, 1973, MAR FISH REV, V35, P10

[4] Lanier T. C., 1985, DEV METHODS QUALITY

[5] LANIER TC, 1986, FOOD TECHNOL-CHICAGO, V40, P107

[6] LEE CM, 1984, FOOD TECHNOL-CHICAGO, V38, P69

[7] Nie N.H., 1975, SPSS STATISTICAL PAC

[8] OBSERVATIONS ON THE FUNCTIONAL-PROPERTIES OF UNITED-STATES LAND-PROCESSED SURIMI [J]. JOURNAL OF FOOD SCIENCE, 1987, 52 (02) : 505 - &

[9] SOKAL RR, 1969, BIOMETRY

[10] Suzuki T., 1981, FISH KRILL PROTEIN P