Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein
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DOI: 10.3390/foods11223546
Abstract: The addition of textured soy protein (TSP) to surimi products extends the supply of fish protein and improves nutritional and sensory properties, which has attracted considerable research interest. In this study, a single-factor experiment and… read more here.
Keywords: quality; fish sausages; textured soy; storage ... See more keywords