Book review: Surimi and surimi seafood

被引：0

|

作者：

Mireles, DeWitt, C.A.

机构：

来源：

Journal of Aquatic Food Product Technology | 2001年 / 10卷 / 02期

关键词：

D O I：

10.1300/J030v10n02_09

中图分类号：

学科分类号：

摘要：

引用

收藏

页码：101 / 102

相关论文

共 50 条

[1] Roles of Starch in Surimi Seafood: A Review
Hunt, A.
Getty, K. J. K.
Park, J. W.
FOOD REVIEWS INTERNATIONAL, 2009, 25 (04) : 299 - 312
[2] New developments in manufacturing of surimi and surimi seafood
Park, JW
Lin, TM
Yongsawatdigul, J
FOOD REVIEWS INTERNATIONAL, 1997, 13 (04) : 577 - 610
[3] Surimi and surimi seafood from whole ungutted myctophid mince
Shaviklo, Amir Reza
Rafipour, Fereidoon
LWT-FOOD SCIENCE AND TECHNOLOGY, 2013, 54 (02) : 463 - 468
[4] SEAFOOD SCIENCE LOOKS AT THE SURIMI ALTERNATIVE
LANIER, T
MARINE TECHNOLOGY SOCIETY JOURNAL, 1988, 22 (02) : 43 - 49
[5] Application of electron beam to surimi seafood
Jaczynski, J
Park, JW
IRRADIATION OF FOOD AND PACKAGING: RECENT DEVELOPMENTS, 2004, 875 : 165 - 179
[6] Linear programming in blending various components of surimi seafood
Yoon, WB
Park, JW
Kim, BY
JOURNAL OF FOOD SCIENCE, 1997, 62 (03) : 561 - &
[7] Temperature prediction during thermal processing of surimi seafood
Jaczynski, J
Park, JW
JOURNAL OF FOOD SCIENCE, 2002, 67 (08) : 3053 - 3057
[8] SURIMI GEL AND THE UNITED-STATES SEAFOOD INDUSTRY
LEE, CM
OCEANUS, 1984, 27 (01) : 35 - 39
[9] Development of continuous process for surimi seafood by microwave heating
Yoshitomi, Bunji
NIPPON SUISAN GAKKAISHI, 2021, 87 (05) : 457 - 460
[10] Optimum processing conditions for slowly heated surimi seafood using protease-laden Pacific whiting surimi
Yin, Tao
Park, Jae W.
LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 63 (01) : 490 - 496

← 1 2 3 4 5 →