Effects of coagulant promoter on the physical properties and microstructure of the mixed system of ultrafine fishbone and surimi
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DOI: 10.1016/j.lwt.2020.109792
Abstract: Abstract The object of this paper is a new type of canned lunch fish which is made of ultrafine freshwater fish (fishbone and surimi). The gel-promoting effects of four different coagulant accelerators were studied according… read more here.
Keywords: system ultrafine; fishbone surimi; ultrafine fishbone; fishbone ... See more keywords