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International Journal of Food Properties Volume 22, 2019 - Issue 1

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Original Article

Changes in protein compositions and textural properties of the muscle of skate fermented at 10°C

Chang-Cheng Zhaoa Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju, South KoreaView further author information

Soottawat Benjakulb Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, ThailandView further author information

Jong-Bang Euna Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju, South KoreaCorrespondence[email protected]
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Pages 173-185 | Received 12 Sep 2018, Accepted 22 Jan 2019, Published online: 21 Feb 2019

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https://doi.org/10.1080/10942912.2019.1575396
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Changes in protein compositions and textural properties of the muscle of skate fermented at 10°C

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Changes in protein compositions and textural properties of the muscle of skate fermented at 10°C

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