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

J. S. Kim, Jae W. Park

Research output: Chapter in Book/Report/Conference proceedingChapter

12 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 1
Externally publishedYes

Fingerprint

Seafood
surimi
seafoods
ingredients
Food

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

Mince from seafood processing by-product and surimi as food ingredients. / Kim, J. S.; Park, Jae W.

Maximising the Value of Marine By-Products. Elsevier Ltd, 2006. p. 196-228.

Research output: Chapter in Book/Report/Conference proceedingChapter

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