The authors thank Kermit Reppond, National Marine Fisheries Service in Kodiak, Alaska, for assistance in procuring samples.
Thermal Properties of Surimi Analyzed using DSC
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 302–308, March 1991
How to Cite
WANG, D. Q. and KOLBE, E. (1991), Thermal Properties of Surimi Analyzed using DSC. Journal of Food Science, 56: 302–308. doi: 10.1111/j.1365-2621.1991.tb05267.x
This work is the result of research sponsored by Oregon Sea Grant with funds from NOAA, Office of Sea Grant, U.S. Dept. of Commerce, under Grant No. NA85AA-D-SG095 (project no. R/PD-50) and from appropriations made by the Oregon State Legislature. The U.S. Government is authorized to produce and distribute reprints for governmental purposes, notwithstanding any copyright notation that may appear hereon.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 7/19/90; revised 9/7/90; accepted 10/2/90.
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