Surimi

Surimi and surimi seafood

by Jae W. Park

Surimi and Surimi Seafood, Second Edition (Food Science and ...

by Jae W. Park

Surimi and Surimi Seafood (Food Science and Technology)

by Jae W. Park

A National technical conference on fatty fish utilization--u...

The role reversal between the United States and Japan in int...

by John Timothy Sproul

The effect of potassium bromate on the gel-forming ability o...

by Ramon Pacheco Aguilar

Use of linear and nonlinear programming to optimize surimi s...

by Won Byong Yoon

Alternative products from Pacific whiting

by Siriporn Pipatsattayanuwong

Effect of washing on the stability of walleye pollock surimi...

by Kermit D. Reppond

An economic analysis of producing surimi from aquaculture pr...

by Charles Raymon McAlpin

Development of optimum pasteurization conditions for surimi ...

by Jin-Shan Shie

Textural and electrical properties of Pacific whiting surimi...

by Jirawat Yongsawatdigul

Surimi supply, demand, and market of Japan

by Sunee C. Sonu

Surimi and Surimi Seafood

by Jae W. Park

Surimi technology

by Tyre C. Lanier, Chong M. Lee

Physical and chemical changes in stabilized mince from Pacif...

by Edda Magnusdottir

Engineered seafood including surimi

by Roy E. Martin

Shore-based surimi production for British Columbia

by Stephen Fredrick Cross

Effects of starch on rheological, microstructural, and color...

by Hong Yang

Recovery and utilization of Pacific whiting frame meat for s...

by Ari P. Wendel