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Quality improvement of surimi gel from fish with a red muscle by emulsion curd containing a modified fish skin gelatin

1996

Kim, J.S. (Gyeongsang National University, Tongyeong (Korea Republic). Department of Marine Food Science and Technology)

AGROVOC Keywords
aceite de soja acide gras analyse organoleptique browning brunissement caillebotte cell counting congers congre congrio curd emulsion emulsions fatty acids gelatin gelatina gelatine histamina histamine huile de soja organoleptic analysis oscurecimiento oxidation oxydation peau ph piel (animal) skin soybean oil surimi
Bibliographic information
Volume 39 Issue 5 ISSN 0368-2897
Pagination
pp. 361-367
Other Subjects
Conteo de celulas; Analisis organoleptico; Numeration cellulaire; Oxidacion; Requeson; Acidos grasos
Language
Korean
Note
Summaries (En, Ko)
5 illus.; 5 tables; 24 ref.
Type
Numerical Data; Bibliography; Summary
1997-08-15
AGRIS AP
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