Soottawat Benjakul. 2007. Effect of phosphate compounds on setting and gel-forming ability of surimi. Songkhla:Department of food Technology Songkla University;

Soottawat Benjakul. Effect of phosphate compounds on setting and gel-forming ability of surimi. Songkhla:Department of food Technology Songkla University, 2007. Print.

Soottawat Benjakul. (2007) Effect of phosphate compounds on setting and gel-forming ability of surimi. Department of food Technology Songkla University:Songkhla.