Quality of cryoprotected minced bisugo (Nemipterus spp.) for surimi and minced-based products
The functionality of bisugo mince was maintained during frozen storage with the addition of sucrose and liquid sorbitol at 8% w/w level. Mince cryoprotected with liquid sorbitol and sucrose have myofibrillar proteins comparable to the combined sucrose-liquid sorbitol, which represent the cryoprotect...
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| Resource Type: | Book |
| Language: | English |
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