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Food Hydrocolloids, Vol. 16, Iss. 4, 2002-07 ,pp. : 313-319

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Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage

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International Journal of Food Sciences and Nutrition, Vol. 58, Iss. 7, 2007-11 ,pp. : 557-566

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Changes in soluble sugars of two pineapple fruit cultivars during frozen storage

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Lipid damage detection during the frozen storage of an underutilized fish species - denaturation of fish proteins during frozen storage: Role of formaldehyde

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Effects of microwave reheating on surimi gel texture

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