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Suitability of Japanese codling as a raw material for surimi-based products revealed by primary sequence analysis of myosin heavy chain and thermal gel properties.
- Published in:
- Fisheries Science, 2020, v. 86, n. 4, p. 711, doi. 10.1007/s12562-020-01430-4
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- Article
Quality improvement of thermally induced surimi gels by extensive washing for dressed white croaker to remove contamination by body surface mucus proteases.
- Published in:
- Fisheries Science, 2019, v. 85, n. 5, p. 883, doi. 10.1007/s12562-019-01335-x
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- Article
Proteolytic Profiles of Walleye Pollack (Theragra calcogramma) and White Croaker (Pennahia argentata) Meats in the Presence of Intestinal Extracts from Their Own or Different Fish Species.
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- Food Science & Technology Research, 2016, v. 22, n. 6, p. 787, doi. 10.3136/fstr.22.787
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- Article
Thermal gelation properties of white croaker, walleye pollack and deepsea bonefish surimi after suwari treatment at various temperatures.
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- Fisheries Science, 2013, v. 79, n. 4, p. 715, doi. 10.1007/s12562-013-0640-7
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- Article