Somjid, P.; Panpipat, W.; Cheong, L.-Z.; Chaijan, M.
Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties. Foods 2021, 10, 2717.
https://doi.org/10.3390/foods10112717
AMA Style
Somjid P, Panpipat W, Cheong L-Z, Chaijan M.
Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties. Foods. 2021; 10(11):2717.
https://doi.org/10.3390/foods10112717
Chicago/Turabian Style
Somjid, Panumas, Worawan Panpipat, Ling-Zhi Cheong, and Manat Chaijan.
2021. "Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties" Foods 10, no. 11: 2717.
https://doi.org/10.3390/foods10112717
APA Style
Somjid, P., Panpipat, W., Cheong, L.-Z., & Chaijan, M.
(2021). Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties. Foods, 10(11), 2717.
https://doi.org/10.3390/foods10112717