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Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/39580
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dc.contributor.authorNguyen, Van Muoi-
dc.contributor.authorTran, Thanh Truc-
dc.contributor.authorVo, Hoang Ngan-
dc.date.accessioned2020-11-17T01:53:51Z-
dc.date.available2020-11-17T01:53:51Z-
dc.date.issued2019-
dc.identifier.issn1898-9594-
dc.identifier.urihttps://dspace.ctu.edu.vn/jspui/handle/123456789/39580-
dc.description.abstractThe co-product of cultured snakehead fsh protein extraction is an abundant source of myof-brillar protein, with the potential for application in the processing of frozen snakehead fsh surimi. The objec-tive of this study was to determine the infuence of additives and incubation time on the quality of surimi and surimi-based products.vi_VN
dc.language.isoenvi_VN
dc.relation.ispartofseriesActa Sci Pol Technol Aliment;Vol. 18, No. 02 .- P.125-133-
dc.subjectCryoprotectantvi_VN
dc.subjectFsh cakevi_VN
dc.subjectSodium tripolyphosphatevi_VN
dc.subjectSurimivi_VN
dc.subjectTransglutaminasevi_VN
dc.titleThe Influence of Additives on Frozen Snakehead Fish Surimi and the Application of Transglutaminase to Fish Cakesvi_VN
dc.typeArticlevi_VN
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