Effect of mechanically deboned chicken meat hydrolysates on the gel properties, water-holding capacity and DPPH radical scavenging activity of fried fish paste

Effect of mechanically deboned chicken meat hydrolysates on the gel properties, water-holding capacity and DPPH radical scavenging activity of fried fish paste
G. D. Kim, E. Y. Jung, H. W. Seo, H. J. Lim, J. Y. Park, S. T. Joo and H. S. Yang