Mince from seafood processing by-product and surimi as food ingredients

J. S. Kim, J. W. Park

Research output: Chapter in Book/Report/Conference proceedingChapter

14 Citations (Scopus)
Original languageEnglish
Title of host publicationMaximising the Value of Marine By-Products
PublisherElsevier Ltd
Pages196-228
Number of pages33
ISBN (Print)9781845690137
DOIs
Publication statusPublished - 2006 Nov

ASJC Scopus subject areas

  • Medicine(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Kim, J. S., & Park, J. W. (2006). Mince from seafood processing by-product and surimi as food ingredients. In Maximising the Value of Marine By-Products (pp. 196-228). Elsevier Ltd. https://doi.org/10.1533/9781845692087.2.196