Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes

Published 2009 View Full Article

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Title
Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 7, Pages 1693-1701
Publisher
Elsevier BV
Online
2009-01-27
DOI
10.1016/j.foodhyd.2009.01.007

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