Roles of endogenous enzymes in surimi gelation

By An H.   Peters M.Y.   Seymour T.A.  

Trends in Food Science and Technology, Vol. 7, Iss. 10, 1996-10 ,pp. : 321-327

Elsevier

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Preactivated Iota-carrageenan and its Rheological Effects in Composite Surimi Gel

By Filipi I.   Lee C.M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 2, 1998-02 ,pp. : 129-137

Academic Press

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Effects of Starch Properties and Thermal-processing Conditions on Surimi–Starch Gels

By Yang H.   Park J.W.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 4, 1998-04 ,pp. : 344-353

Academic Press

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Quality characteristics of spent layer surimi during frozen storage

By Ensoy Ümran   Kolsarıcı Nuray   Candoğan Kezban  

European Food Research and Technology A, Vol. 219, Iss. 1, 2004-06 ,pp. : 14-19

Springer Publishing Company

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Thermal Inactivation of Stationary-Phase and Salt-Adapted Listeria monocytogenes during Postprocess Pasteurization of Surimi-Based Imitation Crab Meat

By Mazzotta Alejandro S.  

Journal of Food Protection, Vol. 64, Iss. 4, 2001-04 ,pp. : 483-485

International Association for Food Protection

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