|
KMID : 1024419980020020108
|
|
Food Engineering Progress
1998 Volume.2 No. 2 p.108 ~ p.116
|
|
|
Changes in the Gelation Mechanism and the rheological Behavior of Surimi on the Different Heation Methods
|
|
Choi Won-Seok
Lee Cherl-Ho
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
rtheological change, ohmic heating, water-bath heating
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|