Open AccessQuality of walleye pollack frozen surimi by adding carboxylic acid salt in place of sugar compounds
Author(s) -
Shigeo Sato,
Mii Kunimoto,
K.I. Arai
Publication year - 2021
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.28.3.13
Subject(s) - preservative , chemistry , sodium glutamate , food science , sodium , sugar , sodium benzoate , chromatography , organic chemistry , raw material
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