Gel-forming properties of red tilapia (Oreochromis niloticus) surimi as affected by selected additives
Surimi and surimi-based fish product are native to Japan; however, its consumption has spread to many parts of the world. Gel-forming ability of surimi is the main indicator for its quality, which is affected by factors such as the addition of food grade additives and fish species. Therefore, the ob...
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| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
2012
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| Acesso em linha: | http://psasir.upm.edu.my/id/eprint/85047/1/FSTM%202012%207%20ir.pdf |