The Annual Meeting of the Japan Society of Cookery Science, 2014
Session ID : 2P-43
Conference information
Host: The Japan Society of Cookery Science
Poster Presentation
Gel formation of fish surimi and its practical use for texture-modified foods
Physical properties and sensory evaluation of fish surimi gels and the menu
Keiko Yoshioka, *Ai Yamamoto, Junko Kimura, Yasuyuki Matsushima, Kenji Hachisuka, Yoshihide Ikeuchi
Author information
Keywords:
fish surimi,
gel formation,
high pressure treatment,
texture-modified foods,
physical properties,
sensory evaluation
Details
