Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

Comparison of Textural Properties of Crab-flavored Sausage with Different Proportions of Chicken Meat

(2012) Sang-Keun Jin et al.   Korean Journal for Food Science of Animal Resources

Crescimento microbiano em produtos à base de peito de frango durante simulação da cadeia de abastecimento

(2011) Liane Aldrighi Galarz et al.   Food Science and Technology

Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas

(2010) Alex Augusto Gonçalves et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Instrumental Texture and Sensory Characteristics of Cod Frankfurter Sausages

(2010) Carlos M.L. Cardoso et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Textural and Sensory Properties of Fish Sausage from Rainbow Trout

(2010) Tolga Dincer et al.   Journal of Aquatic Food Product Technology

EFFECTS OF MUSCLE FIBER TYPES ON GEL PROPERTY OF SURIMI-LIKE MATERIALS FROM CHICKEN, PORK AND BEEF

(2010) GEUN-HO KANG et al.   JOURNAL OF MUSCLE FOODS

Obtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química

(2010) Aline Fontana et al.   QUIMICA NOVA

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage

(2010) Paulo Roberto Campagnoli de Oliveira Filho et al.   SCIENTIA AGRICOLA

Effects of washing methods on gel properties of chicken surimi prepared from spent hen breast muscle

(2009) G. H. Kang et al.   POULTRY SCIENCE

Fermentation of bighead carp (Aristichthys nobilis) surimi and the characteristics of fermented bighead carp surimi products

(2008) Zhong-Yi Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat

(2007) Jerzy Stangierski et al.   FOOD HYDROCOLLOIDS