2013•International Food Research JournalRequires access

Effect of chitosan on gelling properties, lipid oxidation, and microbial load of surimi gel made from African catfish (Clarias gariepinus).

Amiza Mat Amin, Woo-Suk Kang

Open publisher page 29 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 29 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Clarias gariepinus, Catfish, Chitosan, Food science, Chemistry, Lipid oxidation, Clarias, Fishery

Back to paper search Browse research topics Original source

Effect of chitosan on gelling properties, lipid oxidation, and microbial load of surimi gel made from African catfish (Clarias gariepinus). — Research Paper | ScholarLens