Panpipat, W.; Chumin, T.; Thongkam, P.; Pinthong, P.; Shetty, K.; Chaijan, M.
Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi. Foods 2024, 13, 546.
https://doi.org/10.3390/foods13040546
AMA Style
Panpipat W, Chumin T, Thongkam P, Pinthong P, Shetty K, Chaijan M.
Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi. Foods. 2024; 13(4):546.
https://doi.org/10.3390/foods13040546
Chicago/Turabian Style
Panpipat, Worawan, Thinnaphop Chumin, Porntip Thongkam, Pattaraporn Pinthong, Kalidas Shetty, and Manat Chaijan.
2024. "Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi" Foods 13, no. 4: 546.
https://doi.org/10.3390/foods13040546
APA Style
Panpipat, W., Chumin, T., Thongkam, P., Pinthong, P., Shetty, K., & Chaijan, M.
(2024). Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi. Foods, 13(4), 546.
https://doi.org/10.3390/foods13040546