The Effects of Meat-washing on the Gel Formation and on the Polymerizing and Degrading Behavior of Lizardfish Meat Proteins at 40 and 60℃
Bibliographic Information
- Other Title
-
- Effects of Meat-washing on the Gel Form
Search this article
Journal
-
- Fisheries science
-
Fisheries science 63 (2), 286-290, 1997-04
Tokyo : Japanese Society of Fisheries Science
- Tweet
Details 詳細情報について
-
- CRID
- 1520291855648708480
-
- NII Article ID
- 10004869567
-
- NII Book ID
- AA10993718
-
- ISSN
- 09199268
-
- NDL BIB ID
- 4209708
-
- Text Lang
- en
-
- NDL Source Classification
-
- ZR26(科学技術--農林水産--水産)
-
- Data Source
-
- NDL
- CiNii Articles