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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]
View further author information
Pages 173-185 | Received 12 Sep 2018, Accepted 22 Jan 2019, Published online: 21 Feb 2019

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