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Journal of Microwave Power Volume 17, 1982 - Issue 4
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Original Articles

The Use of Microwave Power in the Fabrication of “Kamaboko”

Luis Davidovichinstitute for Food Science and Technology, University of Washington, Seattle, Washington, 98195;Consejo Nacional de Investigaciones Cientificas y Tecnicas, Argentina
&
George Pigottinstitute for Food Science and Technology, University of Washington, Seattle, Washington, 98195
Pages 335-340 | Received 07 Jun 1982, Published online: 17 Jun 2016

Citations (3)

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Read on this site (1)

GeorgeM. Pigott. (1990) Flavors and acceptance of formulated seafood products. Food Reviews International 6:4, pages 661-679.
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Articles from other publishers (2)

Weijie MAO, Mika FUKUOKA & Noboru SAKAI. (2006) Gel Strength of Kamaboko Gels Produced by Microwave Heating. Food Science and Technology Research 12:4, pages 241-246.
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Weijie MAO, Manabu WATANABE & Noboru SAKAI. (2003) Dielectric properties of surimi at 915 MHz and 2450 MHz as affected by temperature, salt and starch. Fisheries Science 69:5, pages 1042-1047.
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