Try the chapter by Matsumoto and Noguchi in Surimi Technology, Lanier and
Lee (Eds), Marcel Dekker, New York, 1992
Doug Marshall
Assoc. Prof., Mississippi State University
Director, Food Safety Institute
On 24 Feb 1999, Dipak Chaudhari wrote:
>
> I would like to know the various factors related to water quality/pH
> that affect the surimi depth and gel. Would be grateful if someone
> could guide me on this or send me some references.
>
> Dipak
>