# Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products

> Research article (Food Chemistry, 2018) · cited 26× · AI/ML

**Wikidata**: [openalex:W2883114770](https://www.wikidata.org/wiki/openalex:W2883114770)  
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