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

Publisher

Prince of Songkla University

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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