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July 1, 1986Journal of Food Science

Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two Species

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Authors

BKB. Y. KIMDHD. D. HamannTU Bergakademie FreibergTLTyre C. LanierNorth Carolina State University

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KIM et al. (1986) studied this question.

synapsesocial.com/papers/6a1fd8dccafcaa80457e5761https://doi.org/10.1111/j.1365-2621.1986.tb11206.x
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