Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating

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2007-08-01

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Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating
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Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect
Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi
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