The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus)

Improved textural properties of fish protein product with olive (Olea europaea L.) leaf polyphenol

Reduction of Allergenic Proteins during Processing of Tilapia (Oreochromis niloticus) Surimi

Characteristic of fishcake made from african catfish surimi with a different binding agent

Organoleptic and nutritional characterization of fish biscuits with fortification of surimi powder from purple-spotted bigeye fish (Priacanthus tayenus)

Calcium-rich fish bone ultraparticles for enhancing surimi gel strength under microwave heating

Physicochemical characteristics of kamaboko with the addition of seaweed salt

Physicochemical characteristics of fried fish cakes made from black nile tilapia (Oreochromis niloticus) and catfish (Clarias sp.)