Natthanika Endoo and Jirawat Yongsawatdigul. (2014) Comparative study on chemical and gel-forming properties of surimi from freshwater and marine fish during frozen storage. <i>Food and Applied Bioscience</i>, <i>2</i>(3), 192-202.Natthanika Endoo and Jirawat Yongsawatdigul. "Comparative study on chemical and gel-forming properties of surimi from freshwater and marine fish during frozen storage". Food and Applied Bioscience 2 (2014):192-202.Natthanika Endoo and Jirawat Yongsawatdigul. Comparative study on chemical and gel-forming properties of surimi from freshwater and marine fish during frozen storage. Faculty of Agro-Industry:ม.ป.ท. 2014.