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Paper

Written Paper

Effect of heating rate on reduction of himodori [disintegration of gel, occursat 60 to 70 degree C] in heat-induced gel of fish pastes [of common mackerel]  [1997]

Onibala, H. (Kagoshima Univ. (Japan)) Takayama, T. Shindo, J. Nishimoto, J. et al.

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Fisheries Science (Japan)

ISSN : 0919-9268

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