Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi

Published 2009 View Full Article

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Title
Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 6, Pages 1059-1064
Publisher
Elsevier BV
Online
2009-02-05
DOI
10.1016/j.lwt.2009.01.013

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