Research Article
A Review on the Loss of the Functional Properties of Proteins during Frozen Storage and the Improvement of Gel-forming Properties of Surimi
Sriwiyaya University, South Sumatera, Indonesia Corresponding Author: Nurul Huda, Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Malaysia
Nurul Huda
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
Noryati Ismail
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia