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November 1, 1997Food Reviews International

New developments in manufacturing of Surimi and Surimi seafood

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Authors

JPJae W. ParkUniversity of California, Los AngelesTLTein M. LinOregon State UniversityJYJirawat YongsawatdigulSuranaree University of Technology

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Park et al. (1997) studied this question.

synapsesocial.com/papers/6a705339febe604dd7091d37https://doi.org/10.1080/87559129709541141
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Cross-linking reaction of myosin in the fish paste during setting (Suwari).1985 · 91 citations
  2. 2Increased thermal stability of proteins in the presence of sugars and polyols1979 · 760 citations
  3. 3Cryoprotective Effects of Some Materials on Cod‐Surimi Proteins during Frozen Storage1990 · 60 citations