Gelation, proteolysis and the improvement of gel from goatfish (Mulloidichthys martinicus) muscle

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385068.pdf (8.32 MB)

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Authors

Soottawat Benjakul, proteolysis and the improvement of gel from goatfish (Mulloidichthys martinicus) muscle

Publication

Publisher

Prince of Songkla University

Abstract

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Keywords

Proteins, Muscle proteins, Surimi, Fishery processing, Fishery products Preservation, Mulloidichthys martinicus

URI

http://kb.psu.ac.th/psukb/handle/2016/12659

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