Comparison of surimi and solubilized surimi for kamaboko production from farmed chinook salmon
The thesis hypothesis of this research was that farmed chinook salmon could be made into better quality functional kamaboko when made from solubilized frozen surimi than when made from conventional frozen surimi. An 84 day storage study compared kamaboko gel quality made from solubilized and tra...
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| Format: | Others |
| Language: | English |
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2009
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| Online Access: | http://hdl.handle.net/2429/9254 |