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pro vyhledávání: '"Thinnaphop Chumin"'
Autor:
Worawan Panpipat, Thinnaphop Chumin, Porntip Thongkam, Pattaraporn Pinthong, Kalidas Shetty, Manat Chaijan
Publikováno v:
Foods, Vol 13, Iss 4, p 546 (2024)
The effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel (Auxis thazard) surimi was investigated in this study. Surimi was chopped in the presence of 2.5% (w/w) NaCl with different concentration
Externí odkaz:
https://doaj.org/article/e7e74fe784754a3d888f9a6dc878f54c
