Food and Nutrition Sciences

Vol.3 No.11(2012), Paper ID 24464, 4 pages

DOI:10.4236/fns.2012.311192

 

Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material

 

William Renzo Cortez-Vega, Gustavo Graciano Fonseca, Carlos Prentice

 

Laboratory of Food Technology, School of Chemistry and Foods, Federal University of Rio Grande, Rio Grande, Brazil;
Laboratory of Bioengineering, Faculty of Engineering, Federal University of Grande Dourados, Dourados, Brazil.
Laboratory of Food Technology, School of Chemistry and Foods, Federal University of Rio Grande, Rio Grande, Brazil;

 

Copyright © 2012 William Renzo Cortez-Vega, Gustavo Graciano Fonseca, Carlos Prentice et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


W. Cortez-Vega, G. Fonseca and C. Prentice, "Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material," Food and Nutrition Sciences, Vol. 3 No. 11, 2012, pp. 1480-1483. doi: 10.4236/fns.2012.311192.

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