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Biochemical property and gel-forming ability of mackerel (Auxis thazard) surimi prepared by ultrasonic assisted washing
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Ultrasonic assisted washing (UAW) improved gel-forming ability of mackerel surimi. Washing time can be reduced up to 50% compared to the conventional washing.
Royal Society of Chemistry (RSC)
Title: Biochemical property and gel-forming ability of mackerel (Auxis thazard) surimi prepared by ultrasonic assisted washing
Description:
Ultrasonic assisted washing (UAW) improved gel-forming ability of mackerel surimi.
Washing time can be reduced up to 50% compared to the conventional washing.
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