PROPERTIES OF SURIMI GEL AS INFLUENCED BY FISH GELATIN AND MICROBIAL TRANSGLUTAMINASE

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KAEWUDOM P.; BENJAKUL S.; KIJROONGROJANA K.

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Journal Paper

Paper Information

Journal: FOOD BIOSCIENCE Year:2013 | Volume:1 | Issue:- Page(s): 39-47

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Information Journal Paper

Title

PROPERTIES OF SURIMI GEL AS INFLUENCED BY FISH GELATIN AND MICROBIAL TRANSGLUTAMINASE

Author(s)

KAEWUDOM P. | BENJAKUL S. | KIJROONGROJANA K. | Issue Writer Certificate

Keywords

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Abstract

Cites

THE EFFECT OF PARTIAL REPLACEMENT OF MEAT WITH GELATIN ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SAUSAGE

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APA: Copy

KAEWUDOM, P., BENJAKUL, S., & KIJROONGROJANA, K.. (2013). PROPERTIES OF SURIMI GEL AS INFLUENCED BY FISH GELATIN AND MICROBIAL TRANSGLUTAMINASE. FOOD BIOSCIENCE, 1(-), 39-47. SID. https://sid.ir/paper/684373/en

Vancouver: Copy

KAEWUDOM P., BENJAKUL S., KIJROONGROJANA K.. PROPERTIES OF SURIMI GEL AS INFLUENCED BY FISH GELATIN AND MICROBIAL TRANSGLUTAMINASE. FOOD BIOSCIENCE[Internet]. 2013;1(-):39-47. Available from: https://sid.ir/paper/684373/en

IEEE: Copy

P. KAEWUDOM, S. BENJAKUL, and K. KIJROONGROJANA, “PROPERTIES OF SURIMI GEL AS INFLUENCED BY FISH GELATIN AND MICROBIAL TRANSGLUTAMINASE,” FOOD BIOSCIENCE, vol. 1, no. -, pp. 39–47, 2013, [Online]. Available: https://sid.ir/paper/684373/en

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