Open AccessThe influence of additives on frozen snakehead fish surimi and the application of transglutaminase to fish cakes [pdf]
Author(s) -
Nguyễn Văn Mười,
Trần Thanh Trúc,
Vo Hoang Ngan
Publication year - 2019
Publication title -
acta scientiarum polonorum. technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2019.0636
Subject(s) - snakehead , fish <actinopterygii> , tissue transglutaminase , food science , fishery , chemistry , biology , biochemistry , enzyme