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Processing of surimi and surimi seafoods
Jae W. Park
, Tyre C. Lanier
Research output
:
Chapter in Book/Report/Conference proceeding
›
Chapter
16
Citations (Scopus)
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Keyphrases
Surimi
100%
Surimi Seafood
100%
Japan
33%
Western Countries
33%
Popular
33%
Shellfish
33%
Protein Denaturation
33%
Shelf Life
33%
Muscle Protein
33%
Cryoprotectant
33%
Myofibrillar Protein
33%
Fish Flesh
33%
Kamaboko
33%
Fish Mince
33%
Fish muscle
33%
Food Science
Surimi
100%
Muscle Protein
40%
Shelf Life
20%
Biopolymer Denaturation
20%