EFFECT OF KIAM WOOD EXTRACT AS INFLUENCED BY pH DURING OXYGENATION ON MACKEREL SURIMI GEL. | EBSCOhost

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Title: EFFECT OF KIAM WOOD EXTRACT AS INFLUENCED BY pH DURING OXYGENATION ON MACKEREL SURIMI GEL.
Authors: BALANGE, AMJAD KHANSAHEB; BENJAKUL, SOOTTAWAT
Publication: Journal of Food Biochemistry, 2011, Vol 35, Issue 2, p574
ISSN: 0145-8884
Publication type: Academic Journal
DOI: 10.1111/j.1745-4514.2010.00403.x