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    1. Significant fat reduction in deepā€fried kamaboko by fish protein hydrolysates derived (...)

      by Feng, Shilun; Yang, Yuan; Zeng, Qingzhu; Dai, Mingrui; He, Shan; Tian, Bin and Su, Dongxiao

      Journal Of The Science Of Food And Agriculture, Volume 99, Issue 7, pp. 3255 - 3263

      Journal Article : Full Text Online

    2. Karakteristik fisikokimia kamaboko dengan penambahan garam rumput laut

      by Yuniarti, Tatty; Nurjanah, Nurjanah and Ummah, Shoffiati Chaerul

      Jurnal Pengolahan Hasil Perikanan Indonesia, Volume 26, Issue 1, pp. 139 - 152

      Journal Article : Full Text Online

    3. Effects of transglutaminase on the physicochemical properties of surimi and kamaboko (...)

      by Li, Po- Hsien; Cheng, Yu-Tsung; Hsieh, Hung-Chun; Huang, Ping-Hsiu; Lu, Wen-Chien and Ko, Wen-Ching

      Food Science & Technology, Volume 183, p. 114863

      Journal Article : Full Text Online

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    1. In the matter of certain Asian-style kamaboko fish cakes.

      Book, Government publication

      Perkins Public Documents/Maps, ITC 1.12:337-TA-378 c.1

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