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.