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[会议论文] 作者：Ali Jafarpour,Elisabeth M.Gorczyca,
来源：第十四届世界食品科技大会 年份：2008
Common carp (Cyprinus carpio) is cheap and prolific in Australian waters but its reputation as a surimi product is generally perceived as poor.This study demonstrates the effect of alkaline-aided meth...
[会议论文] 作者：Elisabeth M.Gorczyca,Ali Jafarpour,
来源：第十四届世界食品科技大会 年份：2008
Rheological studies (fracture and non-fracture tests)carried out on both surimi and kamaboko derived from untreated and treated (3% H2O2 at pH 8.2 applied by injecting,soaking and tumbling for 30 min...
[会议论文] 作者：Elisabeth M.Gorczyca,Ali Jafarpour,
来源：第十四届世界食品科技大会 年份：2008
Using common carp (Cyprinus carpio) and a simple modification to the conventional method of producing surimi could diminish several problems including:manufacturing inefficiency,an environmental pest,...
OPTIMISING COMMON CARP SURIMI AND KAMABOKO USING HYDROGEN PEROXIDE TREATED MINCE AND EXTRACTED SARCO
[会议论文] 作者：Shan He,Thanaporn Poosalee,ALI Jafarpour,Elisabeth M.Gorczyca,
来源：第十四届世界食品科技大会 年份：2008
Despite common carp (Cyprinus carpio) acceptance world wide as an edible fish species,in Australia this species is seen as a pest and not fit to be consumed.Consequently,in Australia,this species is v...
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