2004•Food Research InternationalRequires access

Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand

Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan, Cameron Faustman

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Key concepts: Sardine, Mackerel, Myoglobin, Sardinella, Chemistry, Food science, Fishery, Chromatography

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Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand — Research Paper | ScholarLens