KULWILAI, D. Effect of Chicken Meat Protein on Gel Properties of Different Surimi Quality. Recent Science and Technology, [S. l.], v. 17, n. 1, p. 260393, 2024. Disponível em: https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/260393. Acesso em: 31 mar. 2025.